METHODPre- heat oven to 200c, 400f, gas mark 6.
Blitz together the peas, a squeeze of lemon juice, garlic, mint, oil and seasoning in a food processor. Chill until ready to serve
Arrange the potato slices on a baking tray and drizzle with oil. Bake in the oven for 10 minutes until golden, you may have to turn them half way through cooking. Arrange on a serving platter and top each one with a spoonful of pea purée. Top with a prawn and a few pea shoots.
Easily impress your party guests with these elegant and delicious potato canapés.
Serves: 12
Preparation: 10 mins
Cooking: 15 mins
4 large Apache potatoes (halved into disc shapes)
250g (10 oz) frozen peas (defrosted)
1/2 lemon juice
1 clove of garlic (crushed)
Few leaves fresh mint (torn)
1 tbsp extra virgin olive oil plus extra to drizzle
24 small peeled prawns
Handful fresh pea shoots