Pea & goat’s curd dip

Pea & goat’s curd dip

starter | Makes 600g

Garden-fresh English peas are a herald of summer. Podding them takes time, but is one of the most satisfying kitchen jobs (especially when a few strays end up in your mouth instead of the bowl). Peas are best cooked simply, to show off their fresh, green, clean flavour. Pair them with a tart goat’s cheese or curd, or lots of fresh herbs. For this dip, you’ll want very young, tender peas that smash easily.


1. In a large pestle and mortar, or using a fork and a big bowl, smash your just-podded peas into a rough paste. Mash in the goat’s curd till combined. Stir in the lemon zest and season. Add enough lemon juice to get the taste and consistency you like. Check your seasoning again. Drizzle with a little rapeseed oil, and serve spread over crusty bread or with crunchy veg.

Per 100g 159 cals, 11.7g fat (7.1g saturated), 10g protein, 2.8g carbs, 2.4g sugars

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 29

ingredients

• 300g fresh peas, just podded
• 300g goat’s curd
• Grated zest of 1 lemon, juice of ½
• Rapeseed oil
• Crusty bread or crunchy veg, such as carrots and radishes, to serve

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