Peacamole

1. Add the peas to boiling water and boil for 4 minutes. Drain and immediately add them to a bowl of ice cold water. Leave them to cool for a couple of minutes and then drain them again.

2. Finley chop the spring onion.

3. Add the peas, chopped spring onion, lime (zest and juice), coriander and crème fraiche to a food processor. Blitz until combined. Season with salt and pepper.

4. Add the dip to a serving bowl. Drizzle with olive oil and serve.

Chef tip – It is best to make and serve this dip on the same day.