Prosciutto, Burrata and Pea Pintxos

• 150 g (5½ oz) frozen peas
• 2 tablespoons extra virgin olive oil

Place the frozen peas in a heatproof bowl and cover with freshly boiled water to defrost. Leave for a few minutes, then drain. Tip the peas into a food processor with ½ tablespoon of the olive oil and a good pinch of salt and freshly ground black pepper, blitz until almost smooth then set aside.

Cut the baguette into 14–16 thin slices, depending on the length of the baguette. For pintxo