BROAD BEAN, PEA AND NEW POTATO QUESADILLAS

Serves 2-4

225g (8oz) new potatoes 5tbsp olive oil, plus extra for brushing 1 medium onion, finely chopped 2 garlic cloves, crushed 1 green chilli, deseeded and finely chopped 200g (7oz) frozen broad beans 100g (3½oz) frozen petit pois Juice of 1 lime Sea salt and freshly ground black pepper Small handful each of mint and tarragon leaves, finely chopped 45g (1½oz) feta cheese, crumbled 4 flour tortillas 85g (3oz) Cheddar cheese, grated Steam or cook the potatoes in salted boiling water until tender, drain and set aside. Heat a pan over a high heat and add 3 tablespoons of olive oil. Turn the heat to medium, throw in the onion, garlic and chilli and cook for around 10 minutes, until the onion has softened. Bring a medium pan of salted water to the boil, add the broad beans and cook for about 3 minutes before adding the peas. Cook for a further 3-4 minutes, until the legumes are just tender. With the back of a fork, gently mash the potatoes into the onion mix, seasoning with the lime juice, salt and pepper – bearing in mind that the feta is already salty. Gently fold in the rest of the olive oil, the peas, beans, herbs and feta. If the mixture looks dry, add a glug of extra virgin olive oil. Roughly spread a heaped tablespoonful of the mixture onto one half of each tortilla and sprinkle with the Cheddar. Fold the tortillas over into half-moon shapes, pressing the halves firmly together. Heat a frying pan, brush the quesadillas with olive oil on both sides and cook until golden and crisp on each side. Cut each quesadilla into 3 wedges and serve with your choice of salsas.

‘Mexican food is fun, bursting with flavour and perfect for sharing – so roll up your sleeves and get stuck in. Happy cooking!’ – Chef Thomasina Miers