Confit Marrowfat Peas on Lemony Ricotta

Method

1. Cook peas: Rinse the marrowfat peas, then place in a saucepan filled with cold water and 1 tsp salt. Bring to the boil, then reduce to a simmer and cook for 1.5 to 2 hours until completely tender and soft.
2. Pickle spring onions: Place the red parts of the spring onions in a small bowl with the red wine vinegar, ½ tsp salt, and maple syrup or honey. Set aside to pickle.
3. Make lemony ricotta: In a small bowl, mix together the ricotta, yogurt, lemon zest, and ½ tsp salt until smooth and well combined. Set aside.
4. Confit the peas: Once the peas are completely tender, remove from heat and drain. In a saucepan over low heat, combine the olive oil, garlic, green spring onion slices, fennel seeds, cumin seeds, chilli flakes, rosemary, and 1 tsp salt. Cook for 10 minutes over a gentle sizzle (taking care not to brown the garlic). Add the drained peas to the oil, stir occasionally, and cook for 15 minutes.
5. Assemble & serve: Smear the lemony ricotta onto a serving plate, shaping it into a shallow bowl to capture the flavoured oil. Spoon the warm confit peas and oil on top, then finish with the pickled red spring onions and fronds of dill if using. Serve immediately with warm, crusty bread.