Yesterday was a day from culinary hell. At breakfast, 14 oarsmen said they would like supper. In the end, only eight of them turned up for the two sittings (some of them had pretty solid excuses, but one or two of them were old enough to have known better). There were also three extra family members at the last minute for one sitting, and later, much much later, I realised that the father of one of the Americans hadn't eaten, so I gave him some of the huge pile of leftovers.
Luckily it was stew, so that went into the freezer. The specially-cooked vegetarian number looked pretty filthy this morning on its dried-out plate. And then there were the peas.
I hate waste. I hate throwing food away. So the panful of peas sitting on the worktop (no room in the fridge) reproached me this morning. Then I remembered the lovely green pea paste we ate at Matilda's christening. Here's my latest version - almost a pesto, utterly delicious in its sweetness (I've been eating it for breakfast, and, if I'm not careful, I won't be able to stop!).
Another pea puree
440g cooked peas
a handful of basil leaves
a lump of parmesan, cut into chunky slices (if you have a Magimix, there really is no need to grate the cheese first - this is a really useful thing for cooks-in-a-hurry to know)
2 tablespoons pine nuts
2 tablespoons 0% Greek yoghurt
4 tablespoons olive oil
one fat clove of garlic, peeled and sliced
Whizz this in the Magimix until it's smoothish, and has stopped making that noise that tells you there are still a few big lumps in there.
Serve on toast or crostini.
Usually in this house the leftover peas get put into a green salad, where they are a very popular addition. Maybe not any more ...
Friday flowers - Jonquils and silver, J.D. Fergusson, 1905. The Fergusson exhibition in the Scottish National Galleries' Scottish Colourist Series opens in Edinburgh tomorrow...
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