- knob of butter or splash of olive oil
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- bunch spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 courgette, chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 200g podded fresh or frozen pea
- 900ml hot vegetable stock
- 85g bag trimmed watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- large handful mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 rounded tbsp Greek yogurt, plus extra for serving
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.