麻豆约拍

Read on to find out how to use Peas to make three fantastic dishes!

Pea and Mint Cake - serves 12

Ingredients:

Sponges

• 250g peas, fresh or frozen

• 5g fresh mint

• 200g unsalted butter

• 200g golden caster sugar

• 4 medium eggs

• Zest and juice of a lemon

• 300g self raising flour

• 1 tsp baking powder

• 1 tsp salt

Icing

• 475ml double cream

• 120g icing sugar

• Zest of a lemon

• 100g cream cheese

• Juice of a lemon

To finish

• 5g fresh mint

Method

1. Oven on to 160C fan/180C. Grease and line 3 x 8 inch cake tins.

2. Place the peas in a bowl, cover with boiling water and microwave for 2 minutes then drain. Use a stick blender to blitz the peas with the mint until you have a smooth purée. Set aside to cool

3. Make the sponges: Beat the butter and sugar together until light and fluffy. In a bowl, mix the eggs with the lemon zest and juice. Add the beaten eggs to the butter mixture and beat until combined. Add the pea purée and beat again. Tip in the flour, baking powder and salt then beat until you have a smooth batter. Divide the mixture between the prepared tins and bake for 20 minutes until risen and a skewer comes out clean. Leave to cool.

4. Make the icing: Whip the double cream until soft peaks then sieve in the icing sugar and beat until stiff peaks. Add the lemon zest and fold through the cream. Mix the cream cheese with the lemon juice then fold into the cream.

5. Assemble the cake. Place the first sponge on a serving plate and generously cover the top with the icing. Add the next sponge and repeat. Put the last sponge on top with the bottom side up (this gives you a nice even, flat top to your cake). Cover the whole cake in icing and smooth with a cake smoother or the back of a large knife. To finish, finely chop the mint and sprinkle in a circle around the top of the cake.

Cheesy Peasy Pasta - Serves 4

Ingredients

• 300g macaroni (or any pasta)

• 1 tbsp olive oil

• 200g peas, fresh or frozen

• 100g cream cheese

• 100g grated cheddar

• 100g bacon lardons (optional)

Method

1. Boil the macaroni as instructed on the packet with the olive oil. Add the peas to the pasta for the last 3 minutes. When you drain the pasta, save 50ml of the starchy water.

2. If using bacon lardons, fry for 4-5 minutes until crispy.

3. Mix the cream cheese with the reserved pasta water and mix to combine. Add to the drained pasta and peas then stir to coat the macaroni. Add the grated cheddar (and bacon lardons if using) and return the pan to a low heat stirring until the cheese has melted. Add salt and pepper to taste.

Pea Pancakes with Herby Roasted Vegetables and Lemon Dressing – serves 4

Ingredients

Pancakes

• 65g peas, fresh or frozen
• 150g self raising flour
• ½ tsp baking powder
• ½ tsp salt
• 150ml milk
• 1 medium egg

Dressing

• 300g greek yogurt
• 5g fresh mint
• Zest of a lemon

Herby Vegetables

• 2 sweet potatoes
• 2 red onions
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried
• 2 tbsp olive oil
• 200g peas, fresh or frozen

Method

1. Oven on to 190C fan/210C. Make the herby vegetables. Chop the sweet potatoes into roughly 2cm chunks and the red onions into wedges. Add to a baking tray with the dried herbs then drizzle over the olive oil. Add salt and pepper to taste. Give everything a mix up then bake for 20 minutes. Place the peas in a bowl, cover with boiling water and microwave for 2 minutes then drain. Add the peas to the baking tray of veg and mix everything together.

2. Make the dressing. Finely chop the mint then mix together with the yogurt and lemon zest.

3. Make the pancakes. Place the peas in a bowl, cover with boiling water and microwave for 2 minutes then drain. In a bowl, add the flour, baking powder and salt. In a jug, beat the egg with the milk. Add the egg mixture to the flour and whisk to combine. Add the drained peas then use a stick blender to blitz until smooth.

4. Heat a non-stick frying pan with a drizzle of olive oil. Once hot, add a heaped tablespoon of the batter and spread it out into a circle with the back of the spoon. Cook for 2 minutes then flip and cook for a further 2 minutes. Flip again and cook until lightly browned. Repeat with the remaining batter.

5. Serve the pancakes topped with the herby roasted veg and a dollop of dressing.