Pea and mint purée13 January 2014
This fresh, slightly fruity purée is almost comically simple to make; all the more so because it can be made with frozen peas at any time of year. It works very well with heavy, rich meat – particularly fattier meats such as lamb – although it is excellent on its own as a spread or dip. We served it on open sandwiches with roast lamb and grilled courgettes (pictured), and we’re planning to eat the leftovers for brunch with bacon and eggs.
For a vast quantity:
750 g frozen baby peas
½ cup cottage cheese (or another creamy cheese like ricotta)
A large handful of fresh mint
The zest and juice of two lemons
Salt and pepper
Heat the peas in either a pot or in the microwave, then whiz them up in the food processor with the other ingredients.