Peas! Is there anything which says summer more than fresh peas? To be honest, it's hard to find a recipe which beats just eating them straight out of the pod, but for the larger, less sweet, peas I often make them into a dip with broad beans.

This recipe is an adaptation from many I have tried over the years.

Fresh Pea & Broad Bean Dip

150g peas (fresh or frozen)
150g shelled broad beans
1 clove garlic
handful chopped fresh mint
2 tbsp olive oil
Juice of 1 lime
1/2 tsp salt

1. Cook the broad beans in boiling salted water for 7 minutes then add the peas and cook for a further 3 mins. Drain well.

2. Mix with the other ingredients and blend until a smooth paste.

Great with breadsticks, on crunchy wholemeal toast or even stirred into pasta with feta cheese.


Also in season this month: Bramley apples, broad beans, runner beans, blueberries, spring green cabbage, savoy cabbage, red cabbage, carrots, cauliflower, celery, cherries, courgette, cucumber, cos lettuce, curly lettuce, iceberg lettuce, marrow, plums, raspberries, spinach, strawberries and sweetcorn.

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