How to make a Minted pea and lime dip with fried bread dippers for Halloween

A gruesomely green pea dip with the fresh flavours of lime and mint. Add a few terrifyingly crunchy fried bread ‘tombstone’ dippers for a scarily delicious Halloween snack

For the dip

250g frozen petit pois

½ - 1 teaspoon vegetable bouillon powder

50ml hot water

1 fat garlic clove, minced

1 heaped tablespoon chopped mint leaves

1 tablespoon extra-virgin olive oil

2 tablespoons tahini

Zest and juice from 1 lime

½ teaspoon salt

¼ teaspoon freshly ground white pepper

For the fried bread ‘tombstones’

1 tablespoon olive oil

40g butter

4 slices white bread

To garnish

1 tablespoon Umi Shiso seasoning (or ground black pepper)

Take the peas out of the freezer and set aside to defrost.

Meanwhile make the fried bread ‘tombstones’. Lay the sliced bread on a cutting board and remove the crusts. With a sharp knife or scissors cut out tombstone shapes and fry in the oil and butter until golden and crispy. Transfer to a plate lined with kitchen paper to absorb any excess oil.

Put the vegetable bouillon powder and 50ml hot water into a bowl and stir well to dissolve. Add the defrosted peas along with the garlic, mint, olive oil, tahini, lime juice, lime zest, salt and pepper. Blend with a stick blender until the mixture is nearly smooth but still has a little texture. Taste and adjust the seasoning if necessary.

Divide the dip between two bowls and arrange the fried bread ‘tombstones’ around one side so they stand up. Add a sprinkling of Umi Shiso or ground black pepper at the base of each to look like freshly disturbed soil.