Popping fresh peas from their pods, sitting on the back doorstep with my English grandmother, is one of my childhood memories. She is also the person who taught me how to cut runner beans into very fine strips using a special cutter and she was very firm about throwing away any tough ones - not worth the bother. Her family roots were smallholders in the country so eating and preparing your own produce was natural to her. I have tried but failed to produce peas on our allotment - they don't germinate or the plants get eaten by birds. This part of Yorkshire does have lots of pea fields so we can get them fresh in the market for a couple of weeks but the pleasure of podding and eating them raw is a rare one nonetheless. It has to be said that luckily the frozen ones are so good that they are a staple veg for us.
This dip has some of the zing of fresh peas and, although very simple, gives you a summery sensation even if it is raining again.
Pea and Mint Dip
to eat with pittas, celery, or carrot sticks
250 g frozen peas - petit pois or the others
1 tbs olive oil
Juice of 1/2 lemon
Handful of fresh mint
1 tbs at least plain yoghurt
1 clove garlic
Optional: 100 g feta
This dip has some of the zing of fresh peas and, although very simple, gives you a summery sensation even if it is raining again.
Pea and Mint Dip
to eat with pittas, celery, or carrot sticks
250 g frozen peas - petit pois or the others
1 tbs olive oil
Juice of 1/2 lemon
Handful of fresh mint
1 tbs at least plain yoghurt
1 clove garlic
Optional: 100 g feta
- Warm the peas gently in the oil in a small pan until they soften
- Put them in blender/proccessor/mixer with the rest of the ingredients except the feta even if you are using it.
- Blend, taste, adjust with extra yoghurt if it is very thick. Add the feta last if you want it. Decant and serve before dinner or any other time.
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