Take some courgette and slice them reasonably thinly – a bit like 2 euro in thickness. Cook some peas so they are just done.
Drain the peas. Reserve the water.
Put a splodge of olive oil in a pan (really a teaspoon full is fine) and very gently cook and coat the courgette; don’t let them brown. Then add some good chicken stock (maybe a mug full) and let everything simmer for three or five minutes. Then add some fresh rosemary and the peas and cook for a minute more, Add fresh pepper – and if you want a teaspoon or butter. If it has dried, add some of the water from the peas.