Though I do love Masterchef, I feel I’ve spent way too much of the last week watching people make little scallop, black pudding and pea puree piles. Nevertheless, it’s given me a craving for the green stuff, so tonight, after work and some unnecessarily extensive research on how best it could be done, I made parma ham and pea puree crostini, plus some other tasty bits.
L-R: Goats cheese, beetroot, thyme, walnut oil; Roast tomatoes with garlic, olive oil, rosemary; Krisprolls with pea puree, parma ham, olive oil
Bring a pan of water containing a peeled garlic clove and some sprigs of mint to the boil. Add the peas, simmer for one min. Drain, remove garlic, put peas and mint in blender. Blitz, season, add a slug of olive oil, blitz again.