Pea and mint purée

13 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.

• That’s it.