I love this spread because it is quick to make and has a lovely balance of sweetness from the peas, richness from the cream, spice from the chili flakes and lightness from the mint and lemon. Plus, it can be made and kept in the fridge either for a party or general household snacking. It also makes a good dip for raw veggies.

• ½ lb shelling peas
• ¼ tsp chili flakes
• 1 lemon, zest and juice
• ¼ C cream
• 2 T mint, chopped
• 1 T chives, minced

1. Bring a large pot of boiling, heavily salted water to a boil
2. Blanch the peas for 3-5 minutes and then drain
3. In a food processor blend everything except the herbs to a rough paste
4. Taste and adjust seasoning, adding salt and pepper as needed
5. Add the herbs and pulse to combine
6. Transfer to a serving bowl and drizzle with olive oil and sprinkle with pepper. Serve with a loaf of good, crusty sourdough bread