LandScape Craft and Cookery Special

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