Ingredients for Sea Island Red Peas with Celery Leaf Salad

• 475ml dried Sea Island red peas or black-eyed peas

• 1 teaspoon kosher salt plus more

• 2 garlic cloves

• 6 sprigs thyme

• 1 fresh bay leaf

• 60ml extra-virgin olive oil plus more for drizzling

• 1/2 cup finely chopped celery plus

• 1/2 cup celery leaves from inner stalks

• 80g finely chopped onion

• 80g finely chopped red pepper

• 1 tablespoon unsalted butter

• 1 teaspoon coriander seeds

• 1/2 cup flat-leaf parsley leaves

• 2 tablespoons thinly sliced chives

• 2 teaspoons finely grated lemon zest

• Freshly cracked black peppercorns

Place peas in a medium pot; cover with 1450ml water; let soak for 3 hours or overnight.

Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.

Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.

Heat 60ml oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavours meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.

Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in colour, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad.

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