Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”
When fresh peas in the pod start appearing on our greengrocers shelves along with delightful baby broad beans, one really does feel that spring has arrived.
One of Britain’s favourite legumes marries so well with all our little baby hedgerow herbs that are beginning to show their faces. Sweet cicely, wild mint, wild garlic, baby nettles to mention just a few enhance the flavour and add an earthiness to this great legume. High in many nutrients and anti-oxidants, they are a great source of protein.
At the height of the season the best and prime peas are often frozen which enables us to enjoy them throughout the winter season. As a cook I always try to make the best use of them. At this time of the year the fresh peas are so sweet and sensational that they hardly need any cooking and indeed I use them as a garnish to many of my dishes. Their versatility is almost unique.
This Pea Tart recipe is great for a supper that can be made in advance. As always, I think it is so important to be able to put a variation on a basic recipe, so you can add to it as much or as little as you like, such as Parma ham, smoked salmon, walnuts, cobnuts, leeks or preserved citrus.
Ingredients for my Pea & Wild Herb Tart:
- A Puff Pastry Shell Case
- 200g Frozen Peas
- 80g White Wine
- 7g Salt
- 60g Mayonnaise
- 80g Philadelphia Whole Fat Cheese
- 80g Whipped Cream
- 2 Leaves of Gelatine of your choice
- A small bunch of fresh mint and sweet cicely
For the garnish:
- Parma Ham
- Broad Beans
- Wild Herbs
Pour boiling water over the peas.
Drain and let stand for a few minutes.
Drain well again and squeeze any excess water out of them.
Pop them in the food processor with the salt and cream cheese.
Warm and soften the gelatine in the white wine and blend with the peas.
Fold in the mayonnaise.
Chop the mint and sweet cicely with ½ teaspoon of sugar and add to the mayonnaise.
Finally fold in the cream.
Pour into your crisp puff pastry shell and place in the fridge to set up.
Garnish with Parma Ham, fresh Legumes, vinaigrette and other ingredients of your choice.
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