Minty Spring Pea Puree

• 3 cups shelled spring peas (You could also use frozen!)
• 1 cup water
• 1-2 tablespoons brown sugar
• 1-2 tablespoons vinegar (wine, apple or sherry)
• 12 - 20 mint leaves
• Fresh chili pepper, to taste
• 1-2 cloves of garlic, minced
• 1-2 teaspoons cumin seeds, dry roasted and crushed
• Salt, to taste
• Olive oil (optional)
• Creme fraiche, to serve (optional)

1. In a pan, gently cook the spring peas in water, salting to taste. Let cook for 4-5 minutes, till the colour changes to a vibrant green and it tastes 'just cooked'
2. Then add the sugar and vinegar, stir well and let it sit for a couple of minutes.
3. Put the peas in a food processor, with the mint leaves and chili pepper and blitz till you have a chunky paste. If the mixture is too thick, loosen with a little bit of water.
4. Once ready, using a spatula, put puree in a bowl and adjust seasonings. Then stir in minced garlic and a pinch of cumin seeds.
5. To serve, make a circular groove and sprinkle some olive oil and extra cumin seeds. Add creme fraiche if you like

shelled spring peas, water, brown sugar, vinegar, mint, fresh chili pepper, garlic, cumin seeds, salt, olive oil, creme fraiche

Taken from food52.com/recipes/4092-minty-spring-pea-puree (may not work)