If you prefer to use fresh peas in this recipe, you will need to pod about 300 g (10½ oz) fresh peas to get the right amount.
1 small cauliflower, cut into small florets
150 g (5 1/2 oz/1 cup) fresh or frozen peas
3 hard-boiled eggs
40 g (1 1/2 oz/1/2 cup) fresh white breadcrumbs
1 1/2 tablespoons baby capers, rinsed and drained
3 tablespoons finely chopped flat-leaf (Italian) parsley
1 garlic clove, finely chopped
75 g (2 1/2 oz) unsalted butter, melted
1. Heat the grill (broiler) to high. Add the cauliflower and peas to a large saucepan of lightly salted boiling water and simmer for about 5 minutes, or until tender. Drain the vegetables and arrange in a lightly oiled 26 × 18 cm (10 1/2 × 7 inch) gratin dish.
2. While the vegetables are cooking, make the polonaise topping. Mash the eggs in a bowl using a fork, then add the breadcrumbs, capers, parsley, garlic and melted butter. Mix well and season to taste with salt and freshly ground pepper. Sprinkle the topping all over the vegetables and grill for about 5–7 minutes, or until the breadcrumbs are golden and crunchy. Serve hot.