Ijeh with Marrowfat Peas

Method

1. Put the peas in a food processor and blitz for a few seconds until slightly crushed. Transfer to a bowl.
2. Grate the courgette and onion onto a muslin. Gather the ends and twist over the sink to squeeze out as much liquid as possible (this step is optional).
3. Add the grated courgette and onion to the peas along with the chopped leek, 80% of the herbs, spices, flour and a good pinch of salt. Mix well.
4. In a small bowl, whisk together the eggs then add this to the mixture and stir well into a batter.
5. Put a large non-stick pan over a medium heat and add in the olive oil. Once hot, add in the batter and smooth down to make an even layer.
6. Pop a lid on and leave to cook on a low heat for around 15 minutes. Make sure to shake the pan a few times and run a spatula around the edges to make sure it’s not sticking.
7. When the top starts to look firm, flip it onto a large plate. Transfer the uncooked side back to the pan and cook uncovered for another 10-15 minutes. You may find some of the mixture sticks so feel free to give the pan a quick wash before returning to the heat with more oil.
8. Transfer the frittata to a plate and top with the remaining herbs and squeeze of lemon juice.
9. Serve alongside a good dollop of yoghurt or a side salad.