Garden Pea Dip

sufficiently blended garden pea dip

Serves 2.

Note: requires a hand blender; we tried various ways of blending the pea goo: a jug blender, a beater, a whisk, all to no avail; persistent and complete hand-blending is the thing.



  1. Cook the onion and chilli flakes in a saucepan with the butter until completely soft.
  2. Add the frozen peas and the water.
  3. Bring to the boil and simmer, uncovered, for 10 minutes.
  4. Turn off the heat and purée VERY THOROUGHLY with a hand blender, so that no traces of pea-skin-prickliness remains and you have a really smooth goo; don't skimp, this stage is vital: the result should resemble baby-yoda poo.
  5. Stir in the lemon juice and salt.
  6. Place in the fridge to chill
  7. Serve, e.g. using an ice-cream scoop to make a neat portion, with celeriac crisps or other vegetable crisps, and a colourful (red is good) side-salad dressed in a strong vinaigrette (e.g. two parts olive oil to one part cider vinegar with a smidgen of mustard, shaken together well).

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