Smashed Ayrshire Potatoes with Crushed Mint Peas, Feta, Pine Nuts and Pickled Radishes

The perfect recipe for this time of year championing in-season Scottish produce. A great side dish or a delicious, healthy, satisfying dinner full of texture and flavour in its own right.

(Serves 4 as a main - £1.18 per portion)
(Serves 6 as a side dish - £0.79p per portion)

1. Boil 750g Ayrshire potatoes in a large saucepan with plenty of salted water for 15 mins. Drain and leave to steam dry for 5 minutes.
2. Line a large roasting tray with parchment paper and add the potatoes, spacing them out as much as you can. Use a potato masher or the bottom of a jar to squash the potatoes flat. Brush with plenty of olive oil, sprinkle with sea salt flakes and bake for 30 mins at 200C fan/180C.
3. Meanwhile, make the crushed peas by adding 300g defrosted frozen peas to a food processor with 150g natural yoghurt, 4 roughly chopped spring onions, a large handful of mint leaves, the juice of a lemon and 1 tsp of salt and black pepper. Blitz until the mixture is smooth but still has some texture, adding more yoghurt or lemon juice if necessary.
4. Make the pickled radishes by adding a handful of finely sliced radishes and half a finely sliced red on ion to a bowl and pouring over 3 tbsps apple cider vinegar, a pinch of salt and 1tsp sugar. Mix well and leave for 30 mins.
5. After 30 mins, flip the potatoes over, add more olive oil and salt and roast for a further 25-30 mins.
6. 5 mins before the potatoes are ready, brush liberally with melted butter and roast for a further 5 mins.
7. When the potatoes are ready, spread the crushed peas over a large serving dish or platter, top with the crispy potatoes, crumble over some feta cheese, sprinkle over some toasted pine nuts and top with dill, mint leaves, pea shoots and the drained pickled radishes and onions. Enjoy!