I think that what Americans call 'English peas' is what we call 'garden peas'... they are great as a puree with a little butter and garlic. They are wonderful added to a bolognese type sauce for a piselli sauce (not sure of the spelling!)
Wonderful as pea fritters. Grate a potato, add peas and a little melted butter, form into flat cakes, dust with flour and shallow fry in sunflower oil
A crunchy pea salad is really good - various recipes - frozen peas, sweet onion, sliced water chestnuts, grated cheddar or colby cheese, cashews and a dressing made from a little mayo, sour cream and a bit of apple cider vinegar.
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Peas with baby spinach, feta and olive oil/lemon juice dressing.
Peas go great with mint and parmesan, it makes a fantastic pasta sauce (thinned out with a bit of water/stock/light cream) or an accompaniment to almost any meat. Good old minty mushy peas! But add some parmesan and it cuts through the sweetness of the peas adding a bit of a bite.
Also gently heat some extra-virgin olive oil with a slice garlic clove and a sprig of rosemary in it until it starts to spit. Put some peas in a food processor, pick the leaves of the rosemary (if you want a stronger rosemary flavour) or just pour the strained oil in with the peas and blend until a puree. Absolutely fantastic with seafood (prawns, scallops, salmon or any white fish) and chicken.