Pea, Almond & Parmesan Dip

Fill a large saucepan with water and place it over a medium-high heat. Bring to the boil, then lower to a simmer and add the peas. Cook them for just 30 seconds, then drain and set aside. When the pan is cool enough to handle, give it a quick rinse, dry it, then set it back over a medium-high heat. Add the prepared almonds to the pan and toast them for about 5 minutes, or until fragrant and turning golden brown – don’t take your eye off the pan while they are cooking, and shake it frequently to avoid burning. As soon as the almonds are ready, tip them on to a saucer to cool.

Next, put the peas and almonds into the bowl of a food processor. Crush in the garlic clove and add the olive oil, then blitz everything together for about 10 seconds (longer if you prefer a smoother texture). Tip in the grated cheese, add a small pinch of salt and plenty of black pepper, then blitz again briefly to combine. Check you are happy with the seasoning, then tip into a bowl and serve.