Bring the 1 litre (1 3/4 pints) water to the boil with a little salt in a medium saucepan.

Tip in the peas. Rinse the herbs, tie into a bunch and add them to the pan. Cover the pan and boil for 5-10 minutes.

Drain the peas in a sieve and keep them hot. Remove the herbs.

Melt the butter in a small saucepan over a low heat.

In a second small saucepan, beat the egg yolks with the 1 tablespoon of water and the lemon juice and season to taste. Stand the pan in a larger pan of hot water and whisk until the mixture is creamy. Do not allow the water to boil during this process.

Remove the small pan from the pan of hot water and beat the cool, melted butter into the egg yolk mixture a few drops at a time. Tip the peas into a hot dish and mix in the Hollandaise sauce.

Serve with: poached fish fillet, roast lamb or Veal Medallions, and Croquette Potatoes