Clean and wash the sugar peas and cook in boiling salted water for about 10 minutes. Wash the maties and dab dry. Whip cream until semi-stiff and fold in the cranberries. Drain the sugar peas.
Melt the fat and toss the sugar peas in it. Arrange the maties, cranberry cream and sugar peas on plates. Garnish with lemon and parsley. Boiled potatoes taste good with it.