225g marrowfat peas (tin or frozen, but not mushy)

100ml white wine vinegar

100ml water

200g sugar

tsp chilli flkes

10g salt

350g cooked new potatoes

3 chopped sping onions

200g walnuts

100g icing sugar

100ml olive oil

1 tbs grain mustard

100g frieze/ curly endive

1 tsp black onion seeds

Garnish with mint


1. Bring the water, vinegar, sugar, salt, chilli to the boil. Boil 3mins

2. Add peas, remove and cool

3. Lay the walnuts on a baking sheet, dust on sugar and roast at 150c for approx. 12mins, cool

4. Puree half the nuts, put in a bowl. Drain the pickle off the peas onto the nuts, add oil and mustard, whisk well

5. To serve toss everything together

6. Garnish with mint