Boil the peas until perfect, then remove from the heat and drain in a colander, saving a small cup of the cooking water. Put the peas back in the pan with some of the reserved water and add a splash of olive oil. Stir around, then sprinkle in the Parmesan cheese and stir again until every single pea is lightly coated in the sweet, delicately melted cheese. You may need to add a bit more water to loosen the peas – you want them to be oozy (almost like a risotto consistency). A small squeeze of lemon juice always lifts the peas and cuts through the cheese, and a sprinkle of white pepper is nice too. This dish is best made quickly at the very last minute as, like a risotto, the moment those peas begin to cool down, things start getting a little claggy and rubbery and you definitely don’t want that.