In a saucepan over a medium to low heat, heat the oil and add the garlic and leek.

Sauté gently until softened and fragrant. Add the peas and stock and simmer for 20 minutes.

Blend while warm and spoon into separate bowls. Add the mangetout and slices of cured black pudding and scatter with pea tendrils. Serve warm.

Cook’s note: Substitute black pudding with chorizo or other cured sausages and add a dollop of minted crème fraîche as a finishing touch.

Per serving: 1851.4 kJ, 14.6 g protein, 35.7 g fat, 11.4 g carbs.

TASTE’s take:

Choose frozen peas over the canned variety. The former are as good as fresh as they are picked when at their peak and frozen almost immediately, locking in the nutritional goodness and flavour.