Annie Bell's Easy-peasy Crostini

Start with frozen petits pois. Simmer these in 2 tbsp olive oil and 3 tbsp water plus 1 tsp each of salt and caster sugar in a medium-size pan over a high heat until tender – about 4 minutes.

Tip the contents of the pan into a food processor and whiz to a textured purée. Transfer to a bowl and leave to cool.

Add 300g fresh goat’s cheese or mascarpone and combine, then taste and season with a little more salt if necessary.
Spoon into a clean serving bowl, drizzle over a little olive oil, squeeze over a little lemon juice and sprinkle with ground cumin.

Cover and chill until required. Serve as a cocktail bite with drinks, spread on thin toasted baguette, as in the picture, or as a dip with crudités, corn chips or breadsticks.