Stephanie Hafferty reveals how to use peas in place of avocado with these two delicious treats
Guacamole is traditionally made with avocado, but this ingredient is very difficult to grow in the UK. Peas, which are abundant in our climate, make a delicious – and much cheaper – homegrown alternative guacamole-style dip or salad. Simply treat them the same as you would an avocado.
Peas need picking regularly to encourage them to continue producing more flowers and pods. Harvest garden peas when the pods feel plump and full of peas and shell the peas, placing them into one bowl and the pods in another. The pods can be used to make soup or turned into pea pod wine.
Freshly shelled peas will store for around four days in the fridge.
These recipes are gorgeous made with freshly podded peas, and are equally delicious made with frozen peas including those bought in the supermarket. You can also use marrowfat peas, soaked and cooked first.
Both dishes will keep for around five days in the fridge.
Smooth green pea ‘guacamole’
This pate resembles avocado guacamole and is especially delicious served on toast at breakfast, with a poached egg on top if you wish.
Ingredients
200g (7oz) peas
The juice of one lime
2 tbsp yogurt (or sour cream, olive oil or plant-based yogurt)
1 red chilli chopped
a small bunch of fresh coriander
1/2 tsp ground cumin
1 garlic clove, minced
a little olive oil for drizzling
sea salt and pepper
Method
Cook the peas for a couple of minutes in blinking water, then plunge into cold iced water to stop the cooking process. Leave to cool.
Once cooled, place in a food processor with the lime juice and pulse until smooth. If you don’t have a food processor, mash the peas with a fork or potato masher.
Transfer to a bowl and add the yogurt, garlic, chilli, ground cumin and most of the chopped herbs, reserving some to sprinkle on the top.
Season with salt and pepper, then mix to combine everything. Taste and adjust the seasoning as desired. Sprinkle the extra herbs and drizzle a little olive oil on the top.
Leave for the flavours to infuse for at least 30 minutes before serving.
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Chunky pea and tomato ‘guacamole’
This flavourful dish is so very moreish served with tortilla chips, or on top of a baked potato.
Ingredients
The same as the smooth ‘guacamole’ plus:
Two medium-sized tomatoes, diced
2 to 4 spring onions, chopped
Method
Make as above but pulse the peas for a chunkier texture.
Combine with the diced tomatoes and two to four spring onions, according to your taste for onions.
Taste and adjust the seasoning.
Leave for at least 30 minutes for the flavours too develop before serving.
Variations
Swap the red chilli with minced pickled Jalapeño, or use some hot sauce.
Replace the coriander with mint, parsley, lemon balm, chervil or other flavourful garden herbs according to taste or what’s in your garden.
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