Pea guacamole with tortilla chips

Method

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1. To make the base for the pea guacamole, cut the tortillas into squares or circles (with a cutter) about 2½cm in diameter. Either deep fry until golden, or bake in the oven. To bake - toss them with the olive oil and lay out flat on a baking tray. Sprinkle with salt and roast for about 3 minutes in a hot oven, preheated to 220°C/gas 8. These can be made in advance and will crisp-up as they cool.

2. Bring a saucepan filed with a 4cm depth of salted water to the boil. Tip in the peas and cook for a minute or so, after the water comes back up to the boil.

3. Drain and refresh the peas under cold water for a few seconds and transfer to a food processor with the rest of the ingredients. Blend until almost smooth. Taste for seasoning and transfer to a serving bowl. Chill until required.

4. Spoon about ½ teaspoonful of the dip onto the baked or deep-fried tortilla chips and top each piece with a tiny dollop of crème fraiche or Greek yogurt. Garnish with chopped coriander and serve.

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Ingredients

3 wheat flour tortillas, about 20cm in diameter
vegetable oil, for deep frying, optional
1.5 tbsp Olive oil
pinch sea salt
450g frozen peas
2 tbsp Olive oil
2 tbsp lime or lemon juice
2 tbsp chopped Coriander, leaves and stalks
1 chilli, seeds removed, chopped
½ tsp ground cumin
½ tsp ground coriander
75ml crème fraiche or Greek yogurt, to serve

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