Pea Purée Crostini is a simple yet sophisticated appetizer that brings fresh flavors to ...

When the peas are tender, remove from the heat, take out about half the peas and puree them. A food mill will make the smoothest purée, but if you don’t have one you can use a food processor.

Bake until thickest portions just flake when poked, about 15 minutes. Meanwhile, make pea purée. In a large pan, sauté shallot with garlic and 1½ tablespoons olive oil. Once shallots are pale ...

This two-vegetable puree is a great way of getting baby eating their greens and can help add flavour and creaminess to a risotto for the rest of the family. Put the peas and leeks in a saucepan ...

Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley ...

Add the sliced asparagus, asparagus tips, and fresh peas, cooking for another one to two minutes to keep the asparagus slightly crunchy. Season with a little salt. 7. For the dressing, whisk the ...

Add the sliced asparagus, asparagus tips, and fresh peas, cooking for another one to two minutes to keep the asparagus slightly crunchy. Season with a little salt. 7. For the dressing, whisk the ...