Pea & basil soup

Heat the oil in a large, heavy-based saucepan (one with a lid). Add the onion and potatoes and stir. Cook over a low heat for 7 minutes or so – the onions shouldn’t colour. Season, add a splash of water and cover with the lid. Sweat for about 20 minutes, adding a little water occasionally to stop the mixture sticking to the bottom of the pan.

Add the peas, stock and seasoning and bring to a boil. Simmer for 3 minutes, then leave to cool. When the soup is at room temperature, purée in a blender or food processor with the basil. Depending on the temperature you want to serve at, you may need more stock or water – hot soup is thinner than cold. Taste and add the lemon juice, then adjust the seasoning.

Reheat the soup before serving, or chill and serve cold. Put the small basil leaves on top, then drizzle over some good-quality extra virgin olive oil.