I sourced some pickled lemons from Eriskay shop, amazing well-run and well-stocked little shop at the hall. (Other local retailers may also stock them). I used them in this dish from Ottolenghi’s book ‘Simple’, which also made use of some fantastic fresh new salad potatoes from Tagsa Horticulture Project. I served this with some sausages, absolutely lovely. They would also be good as a side dish with lamb.
INGREDIENTS:
- 300g frozen peas
- 2 green chillies, finely chopped
- 1 preserved lemon, pips out,
- 15g coriander leaves, roughly chopped
- 60ml olive oil
- 1 small lemon, use zest from 1/2 the lemon, and around 5ml juice
- 750g new potatoes, chop the larger potatoes in half if required.
- salt and pepper to taste
METHOD:
- Add boiling water to the peas in a small pan, bring back to the boil and cook for one minute before draining. Set aside until you need them.
- In a food processor, add 2/3 of the peas, the preserved lemon, green chillies, coriander leaves, olive oil, the lemon juice and zest, and give the mixture a buzz to create a rough paste, and set aside until needed.
- Bring a pan of salted water to the boil and add the new potatoes, with their skins still on. Boil them for around 15 minutes, and then drain.
- Return the potatoes to the large pan, and give them a squish with the masher so that some of the potato chunks are still whole. Stir in the cooked peas and the blitzed pea mixture, stir and season to taste. You could add another squeeze of lemon and a coriander leaf garnish.