Whipped yellow peas with spicy aubergine and fennel

Serves 4 Starters and mains

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Method

Rinse the split peas, then leave them to soak in cold water for 1 hour. Drain, then tip them into a heavy-based saucepan with the turmeric, garlic and a pinch of salt. Pour over the stock and bring to the boil, then reduce the heat, cover with a lid and simmer gently for 1 hour until almost all of the liquid has been absorbed. Meanwhile, prepare the spicy aubergine.

Cut each aubergine widthways into thirds, then slice each piece into wedges. Heat a splash of oil in a deep frying pan and fry, in batches, over a medium heat for around 10 minutes, or until golden, transferring to a plate lined with kitchen paper as you go. Return all the aubergine to the pan and increase the heat.

Add the garlic and fry for 2 minutes. Sprinkle in the cumin seeds and fry for a further minute, then add the tomato purée and harissa to taste and fry for 2 minutes. Pour over the stock – it will bubble up viciously at this point, so stand back to avoid getting splashed– and cook for 3-4 minutes until the liquid has mostly been absorbed. Remove from the heat and stir in the vinegar.

Thinly slice the fennel on a mandolin or using a very sharp knife, then toss with a pinch of salt in a bowl. Massage the fennel for around a minute until it begins to soften slightly, then squeeze over the lemon juice. Set aside. Pour the cooked split peas into a blender or processor, add the extra virgin olive oil and blitz to a smooth purée – add a little water if it needs some encouragement.

Pour the purée into a clean saucepan and set aside. To serve, gently reheat the whipped pea purée, divide between warmed serving bowls, spoon over the spicy aubergine and top with the fennel.