Your favourite green dip with a twist! Loving avocados but worried of air-miles? No worries, we have the perfect answer for you. Try this recipe in the morning for your toast fix, or at the next nachos film night. Disclaimer: no avocados have been harmed in the making of this recipe.


(Serves 4-6 people)

  • Frozen peas, 300 g
  • Shallot, 1
  • Chives, 4 tbsp
  • Lime, 2
  • Red chilli, 1
  • Extra virgin olive oil, 10 tbsp
  • Salt and pepper


  1. Place the peas in a bowl of hot water until soft – you might need to repeat this a couple of times if they’re still fully frozen. Once defrosted, drain and move into the food processor. No need to blitz yet.
  2. Peel the shallot, cut it in chunks and add it to the food processor together with the red chilli and chopped chives.
  3. Peel the limes and add the rind to the rest of the ingredients. Squeeze in their juice too.
  4. Add the oil, a pinch of salt, pepper and blitz everything until smooth and creamy. Adjust salt if neeeded.
  5. Use as dressing, on your toast or with nachos.
  6. Consume within a day. It will still be good afterwards, but it’ll turn brown…

Recipe by Ilaria Mezzogori and Osian Hooson from the Elephant's Secret Kitchen.