Think of these as mushy peas meets avocado on toast. A fresh, bright, delicious chunky spread, perfect for a light lunch or something to nibble on with a glass of cold white wine.

Blanch the peas quickly in water, then put under a cold running tap immediately to stop the cooking process. Mash using a fork or potato masher. Roughly chop the preserved lemon, chili and herbs and stir through the peas.

Serve on grilled bread. Delicious with hummus or extra grilled veggies – in this pic I did courgette and sugar snap peas.