CHILLED PEA SOUP WITH GARDEN BASIL OIL

This is the epitome of a garden dish, perfect for a light lunch or starter on a warm summer evening. It’s super-simple and can be whipped up in minutes. We use our homegrown peas at Combe but (whisper it) we think it tastes pretty good with frozen. Basil oil to finish is the killer secret ingredient and a great alternative to the more common mint pairing.

Preparation 30 minutes, plus chilling Cooking 15 minutes Serves 4 as a starter

400G FRESH OR FROZEN PEAS (SHELLED WEIGHT) 400ML VEGETABLE STOCK (SEE BELOW)

SALT AND PEPPER

4 TSP CRÈME FRAÎCHE

FOR THE VEGETABLE STOCK (MAKE IN ADVANCE)

4 MEDIUM CARROTS

4 STICKS CELERY

1 LARGE WHITE ONION

1 MEDIUM LEEK

20G SOFT HERB STALKS (SUCH AS CORIANDER AND PARSLEY) 40ML LEMON JUICE 5 PEPPERCORNS

125ML DRY WHITE WINE A GOOD PINCH OF SALT

FOR THE BASIL OIL

15 LARGE BASIL LEAVES 80ML-100ML COLD-PRESSED RAPESEED OIL