April Bloomfield’s crushed peas with pecorino and mint

April Bloomfield turns classic mushy peas into an elegant spread in this minty and lemony recipe.

I like to serve these with drinks on crackers or small toasted slices of Ciabatta or french stick. It’s great on its own but elevated a bit by a small dollop of nduja on top.

Ingredients

300g fresh or frozen peas

25g aged pecorino or vegetarian alternative, finely grated, plus extra shavings to serve

1 tsp sea salt flakes, plus extra to season

½ garlic clove, roughly chopped

Small bunch fresh mint, leaves removed

3 tbsp extra-virgin olive oil

Scant 2 tbsp lemon juice, plus extra to season

Sliced Toasted french stick or good quality crackers like Gail’s seeded

Nduja (optional)

Method

Put all the ingredients in a food processor and pulse to a coarse purée. Scrape the mixture into a bowl, then roughly stir and smoosh a bit so it’s a little creamy but still chunky.

Season to taste with more salt and lemon juice – you want it to taste sweet and bright but not acidic.

Comments

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