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Serves: 6

200g frozen peas, defrosted

75g fat-free natural yogurt

1 juice lemon

1tbsp mint leaves, finely chopped

1tsp ground cumin

1 small red chilli, finely chopped (to taste)

4 pitta breads, sliced into fingers

2 carrots, cut into batons

½ red pepper, cut into strips

This is a great ‘emergency’ dip that’s easy to rustle up in a hurry using defrosted frozen peas – think green houmous. It can also be made with cream cheese or soured cream.

  1. Mash the peas with a stick blender  – do not whizz them to a complete puree, but leave with a little texture.
  2. Mix in the other ingredients, decant into a dip bowl and serve with sliced pitta and vegetable fingers.


This is a lovely, fresh, creamy dip so we need something light that won’t fight the flavour. We’ve headed to Italy for our fizz. You could opt for a Prosecco but why not try something different? The north of Italy produces a fizz called Franciacorta – hugely popular over there but rather ignored here, much to our loss! The Secret Cellar does a lovely version Riva di Franciacorta Brut
DOCG at £18.00.

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