Pea and wild garlic ketchup
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This sweet and delicate pea and wild garlic ketchup recipe is delicious served with white fish or lamb. Substitute wild garlic for mint if it's out of season.
First published in 2017
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Ingredients
Metric
Imperial
Pea and wild garlic ketchup
- 100ml of vegetable oil
- 2 banana shallots, roughly chopped
- 3 garlic cloves
- 6 wild garlic leaves
- 500g of frozen peas
- 100ml of cider vinegar, (or champagne vinegar if you can find it)
- salt, to taste
SAVE RECIPE
Method
1
To begin, add a dash of oil to a pan and slowly sweat down the shallots and garlic until translucent. Allow to cool
2
Blanch the peas for 1 minute in salted boiling water, then plunge into iced water until cool. Drain
3
Blanch the wild garlic leaves in salted boiling water, then plunge into ice water. Remove the leaves and squeeze out any excess water
4
Add the shallots, garlic, peas, wild garlic and vinegar to a high-powered blender and blitz until smooth. Slowly drizzle in the vegetable oil until you have your desired consistency (you may not need to use it all). Taste and season with salt
5
The ketchup will last around 5 days but loses its bright green colour after 24 hours, so is best made fresh
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