A beautifully simple supper with fresh mint and bright peas. Quick to cook and very satisfying to eat.
Preheat the oven to 180C/350F/Gas 4 - 200C/400F/Gas 6.
Quickly blanch or just plunge the peas into boiling water to soften or if small and sweet just wash. Place in a pestle and mortar with roughly chopped mint (reserving a few leaves for garnishing) and grated pecorino and pound to a paste. Add some salt, a little parmesan cheese, a squeeze of lemon juice and the olive oil.
Melt the butter in a non-stick, ovenproof frying pan. Break the eggs into a bowl, mix lightly, add a splash of water and season. Add the mixture to the pan and then fold in some of the pea mix, stirring once or twice.
Place the crème fraîche in the middle and bake in the oven for 3 minutes. Slide onto a plate and serve sprinkled with the reserved mint and the remaining parmesan.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.