Hugh Fearnley-Whittingstall
Impress your guests at your next gathering with these pea canapes from River Cottage
Watch the video of the River Cottage team making these pea canapes
Makes about 20
1. Cook the peas in a pan of boiling water for a couple of minutes, til just tender. Drain, then refresh them by tipping into a bowl of cold, salted water. Drain again.
2. Heat a trickle of oil in a frying pan over a medium-high heat. Add the chorizo and fry until just turning crisp. Add the blanched peas and fry for a minute longer, stirring them in the hot, spicy fat. Season sparingly (the chorizo is already highly seasoned).
3. Spoon the mixture into the empty pea pods, sprinkle with the chopped mint and serve.
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