Method

 Serves 6 - 8

1. Cook the peas in boiling salted water for
3–5 minutes until they are really tender, then drain and tip into a food processor. Add the mascarpone, olive oil and seasoning and whiz to a rough paste. Transfer to a bowl and set aside.
2. Preheat a griddle or grill until hot. Toast the ciabatta slices for about 2 minutes on each side, then drizzle with a little olive oil.
3. Spread the crushed peas on the toasted ciabatta slices. Roughly tear the mozzarella balls in half and place on top. Sprinkle with the pecorino and drizzle with a little more olive oil. Grind over a little more seasoning and serve immediately.

 

TIP You’ll need approximately 1kg peas in the pod to give this shelled weight.

 

 

Gordon Ramsay's Sunday Lunch: and Other Recipes from "The F Word"

by Quadrille 
Photography © Jill Mead