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Steve Collis grows our pea shoots (as well as our watercress) on his farms in Dorset, which dates back to the 1850s, and everything is still planted by hand (not all Steve's hand - he has a few helpers, too). During the winter months, our pea shoots come from a farm in Jerez, Spain.
You can eat pea shoots raw or try stir frying them with garlic, ginger, chilli and a dash of tamari. They’re also good added to soups and stews.