food

Mushy peas and broad beans on toast recipe


Concept Katherine Botes Illustration Brice Reignier Recipe and styling Raphaella Frame-Tolmie Photograph Russell Smith Ingredients: 450g frozen peas 400g podded broad beans a large handful of mint leaves 4T crème fraîche 50g finely grated Gruyère cheese ¼T cayenne pepper 1T ground nutmeg salt and milled black pepper a squeeze of lemon juice ½ cup mayonnaise sourdough bread, sliced crème fraîche and a handful of fresh pea shoots, to serve Directions: Cook the frozen peas and broad beans in boiling water, rinse with cold water and drain. Slit the skins of the broad beans, peel and discard the shells. Place two thirds of the peas and beans in a food processor with the mint leaves, crème fraîche, Gruyère and cayenne pepper. Season well with nutmeg, salt and pepper, and blitz quickly to form a thick but textured paste. Add lemon juice to taste, and stir in the mayonnaise and the remaining third of the peas and beans. Adjust the seasoning accordingly. Toast the bread and spread the mushy peas on top. Serve with a dollop of crème fraîche, a grinding of black pepper, and garnish with pea shoots. Serves 8 This recipe was originally featured in the 2013 House and Leisure Food issue... Read In This Month's issue for more insights into the designs and recipes featured in the 2013 instalment of the magazine...