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

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.