Spicy Mushy Peas

• 250 g dried marrowfat peas (soaked overnight)
• 250 ml white wine
• 2

Strain the peas and place in a pan with the white wine and sufficient water to cover. Bring to the boil and skim any foam from the surface of the water. Simmer for 30–45 minutes or until just soft and most of the liquid has evaporated. Add the olive oil, dessert wine, and honey and continue to cook gently while you dry-roast the seeds. Grind to a fine powder in a mortar and add to the pan with