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Pea and pea shoot salad<br />
Serves 4<br />
400g pea pods<br />
150g cherry tomatoes on the vine<br />
4 tbsp olive oil<br />
1 lemon<br />
15g butter<br />
250g Charlotte potatoes, sliced lengthways<br />
2 tbsp roughly chopped mint<br />
2 tbsp roughly chopped tarragon<br />
1 tbsp chopped basil, plus sprigs to garnish<br />
1 tsp French mustard<br />
1 tsp set honey<br />
2 tbsp white wine vinegar<br />
1 garlic clove, peeled and finely crushed<br />
60g pea shoots<br />
sea salt and black pepper<br />
Pea and ham tart<br />
Preheat the oven to 200°C/gas<br />
mark 6. Place the pea pods and<br />
cherry tomatoes on the vine on an<br />
oven tray. Drizzle with 1 tbsp of the<br />
oil and season with salt and pepper.<br />
Roast for 15 mins. Zest the lemon<br />
over the pea pods and tomatoes,<br />
then squeeze over the lemon juice.<br />
In the meantime, heat the butter<br />
in a frying pan until sizzling, then<br />
add 1 tbsp of oil. Add the potatoes<br />
and sauté for 8-10 mins, turning the<br />
slices over regularly until golden.<br />
In a clean jam jar, combine half<br />
of the mint, half of the tarragon and<br />
half of the basil with the mustard,<br />
honey, vinegar, crushed garlic and<br />
the remaining oil. Season, then<br />
shake with the lid on until the<br />
dressing is thick and creamy.<br />
In a bowl, mix together the<br />
roasted pea pods and the pea<br />
shoots, then add half the dressing<br />
and toss. Arrange the potatoes, pea<br />
pods and pea shoots, tomatoes and<br />
the remaining mint, tarragon and<br />
basil on a large serving plate. Open<br />
a few of the pea pods, season with<br />
salt and serve.<br />
Serves 6<br />
200g shelled peas,<br />
plus 125g in the pod<br />
250g chilled unsalted butter,<br />
cubed, plus extra for greasing<br />
300g strong flour,<br />
plus extra for dusting<br />
175ml ice-cold water<br />
1 egg, beaten<br />
2 tbsp chopped mint<br />
2 tbsp chopped tarragon<br />
100g crème fraîche<br />
250g soft goat’s cheese<br />
1 lemon<br />
75g ham, chopped<br />
into small pieces<br />
sea salt and black pepper<br />
In a bowl, combine the butter and strong flour using<br />
the fingertips, then stir in the ice-cold water. Continue<br />
stirring until thick, then bring the mixture together into<br />
a ball of dough by kneading. Turn out onto a clean<br />
work surface dusted with flour, then roll out into a<br />
narrow rectangle, approximately 30cm long. Fold the<br />
bottom end two-thirds of the way up the rectangle,<br />
then fold the top part over. Turn 90 degrees so the<br />
folds face the work surface edge, then roll out to a<br />
rectangle again. Repeat twice, then wrap the dough<br />
with cling film and leave to chill for 1 hr.<br />
In the meantime, preheat the oven to 200°C/gas<br />
mark 6. On a surface lightly dusted with flour, roll out<br />
the pastry to a rectangle approximately 35cm long.<br />
Trim the sides to neaten, then cut a 3cm strip from<br />
each side. Transfer the pastry rectangle to a greased<br />
oven tray. Brush the top surface edges of the<br />
rectangle with the beaten egg, then top with the strips<br />
to make a raised border, trimming the ends to fit.<br />
Brush the border with the egg. Bake the pastry case<br />
for 15 mins until risen.<br />
After taking the tart base out of the oven, reduce<br />
the temperature to 180°C/gas mark 4. Press down<br />
the middle of the tart base to flatten.<br />
Blanch the shelled peas in a bowl of boiling water<br />
for 5 mins, then drain, refresh in cold running water<br />
and transfer to a food processor. Add half the mint<br />
and tarragon, all the crème fraîche and goat’s cheese,<br />
then season and grate in the lemon zest. Blend until<br />
smooth, then fill the pastry case with the mixture.<br />
Scatter the ham onto the filling, along with the<br />
remaining herbs. Half open the pea pods and place<br />
on top of the tart filling. Squeeze over the juice of half<br />
the lemon. Bake for 10 mins, then slice and serve.<br />
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