My new healthy obsession is pea purée. My new unhealthy obsession is Konditor & Cook’s fudgy brownie – a brownie with salted caramel dribbled on top along with the occasional crunch of salt. But back to peas: I always have broad beans and peas in the freezer and now I want to add pea purée to everything. The colour is sublime and it is best eaten slightly warm.
To make it simply cook some peas for 3 minutes in a pan of boiling water then drain them, but reserve a touch of the cooking water. Allow them to cool a little, then add them to a food processor with the reserved water and a few glugs of extra virgin olive oil. Now blitz. Serve in a pot with hunks of bread as an alternative to humous or on bread or toast with camembert.