PEA AND MINT SOUP JAMIE OLIVER RECIPES

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

Steps:

• Preheat the oven to 200°C/180°C fan/400° F/gas mark 6.

  Bring a large pan of lightly salted water to the boil and cook the potato chips for 5 minutes. Drain the potatoes and dry really well with kitchen paper. Toss in 4 tablespoons of olive oil. Spread out over a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through cooking.

  Meanwhile, cook the peas in a pan of boiling water for 5 minutes, drain well and tip into a food processor with the creme fraiche. Blitz until well combined. Alternatively, mash them together with a fork. Return to the pan and set aside.

  Pat the Tofoo once more with kitchen paper until very dry. Dust with the seasoned plain flour. Mix together the self-raising flour and seaweed, if using, then slowly whisk in the ale. Whisk until the batter is smooth and creamy.

  Heat about 8cm of oil in a saucepan pan to 180°C. (If you do not have a thermometer, add a square of bread to the oil, if it sizzles the oil is ready ) Take a piece of Tofoo and dip it in the batter to coat evenly, then carefully lower into the hot oil and cook for 2-3 minutes until golden and crispy. Repeat with the remaining three pieces.

  Gently reheat the peas.

  Serve the battered Tofish with chips and a spoonful of peas, and don’t forget the lemon wedge for a squeeze of sharpness.

  Why not try:

  Cutting the Tofoo into fingers to make crispy goujons.

  Adding fresh mint to the peas.