PEA PUREE AND ROASTED CARROTS WITH HARISSA SAUCE

PEA PUREE AND ROASTED CARROTS WITH HARISSA SAUCE

So good to be Friday - Max finishing exams and ready for his birthday weekend - so a big feast tomorrow, so this week's cooking has been all about quick and easy and tasty.

If you're looking for 2 side dishes that will go with almost anything - then I have the answer...

PEA PUREE

INGREDIENTS (for 6)

A whole massive bag of peas or petit pois
Veg stock
Creme Fraiche
Cumin
Nutmeg
Philadelphia
Salt/pepper
Fresh chopped mint

I went through a stage of pureeing most veg in our house adding different spices and things, but this is the only one that we have all really stuck with.  Personally, I prefer it to the normal way of eating the pea, so let me know what you think....

Put the peas in a saucepan of salty water, and bring to the boil.  As soon as it's boiled - take it off the heat and drain them.  It's really important not to overcook them, and once it's pureed, you can then heat it up.

Once drained, put them back in the saucepan, add a cube of veg stock, or a spoon of bouillon powder (still not sure if that's the right spelling) and a big spoon or two of creme fraice, add the cumin, and definitely do not forget the nutmeg, and of course the salt and pepper, and the fresh chopped mint (a few leaves).

Shove it all in a blender, or the hand held whizzer, and then put back in the saucepan to heat up before serving.  I shove a blob of philadelphia on the top, but you could use philadelphia instead of creme fraiche if you fancy it more.  Also, if you want to give this a bit of a kick, I sometimes add cayenne pepper.

ROASTED CARROTS WITH HARISSA SAUCE

INGREDIENTS  (for 6)

Enough carrots for 6! I like them with their green tops on

Pot of harissa paste

Yoghurt (half a pot)

Coriander (handful)

Mint

Garlic (chopped)

lemon juice

salt/pepper

This literally could not be easier.  Put the carrots in a roasting dish and drizzle with olive oil, salt and pepper. Cook in the middle of the oven at about 180 degrees, for about half an hour.  While they are cooking, put everything else in the blender.

I drizzle the sauce over the carrots 5 minutes before I take them out of the oven....

But Holly seems to be allergic to all things spicy, so I had to serve it in a pot on the side, slightly annoying for my photograph - but we cannot risk upsetting the palette of the royal princess....