1. 1 Pumpkin Seeds & Oats Crispbread

  2. 2 cups of frozen peas

  3. 3 cups of boiling water

  4. 1 vegetable stock cube

  5. A small handful of chopped fresh mint

  6. A drizzle of sour cream, to serve


  1. Begin by tipping the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost. Add a handful of mint and the vegetable stock to the rest. Give it a good blitz until smooth, and then pop it in the fridge to chill. Serve drizzled with sour cream and scattered with some chopped mint & crumbled Crispbread.