1 onion finely sliced
300g peas (frozen are fine)
250g board beans
2 inches of ginger root
zest and juice of 1 lime
Basil to dress
1) Place the Chorizo and onion into a frying pan and gently sauté. You don’t need any oil - there should be enough fat in the chorizo. When the onion is soft and slightly caramelised add in the peas and board beans. Keep on a low heat and stir.
2) The beans and peas take 8 – 10 minutes to cook. Once the heat has worked it’s way through them add in 2 or 3 tablespoons of water and keep stirring. If it catches add another tablespoon of water.
3)Once the peas and beans are cooked grate a about a 2 inch piece of ginger and squeeze out the juice. – there should be about 3 tablespoons. Mix this with the elderflower syrup and the lime zest and juice and pour into the saucepan. Mix well.
4) Serve either hot or cold. Scatter torn basil leaves before you serve.