Dinner tonight: Pea, watercress and brown shrimps on toast

This is a lovely treat for Maundy Thursday. It is quick to make, very pretty and extremely good to eat. Serve it as a starter before the traditional lamb, or as a light meal with salad. It is a greedy feast for two.

Peas and watercress are blitzed into a light and fluffy, tangy pesto-like sauce, spread on toast with a tumble of intensely flavoured little brown shrimps. The recipe is adapted from my book The Trifle Bowl and Other Tales, a cookbook inspired by favourite bits of kitchen kit, in this case my ancient toaster. Very moreish, particularly if the pea pesto is warm.

Serves 2-4 Prep 10 min Cook 5 min

Ingredients: 150g frozen petits pois; 75g watercress; 1 tsp dijon mustard; 1 tbsp white wine vinegar; 2 tbsp olive oil; 4 slices sourdough bread; 100g brown shrimps; lemon wedges to serve.

1. Cook the peas in boiling salted water. Drain and tip into the bowl of a food processor. Add rinsed and drained watercress, stalks and all, mustard, vinegar and oil and blitz for a couple of minutes, scraping down the inside walls as necessary, to make a thick, floppy but cohesive pesto-like sauce. Add salt to taste.

2. Toast the bread, spread with butter (or not) then thickly with the pea pesto. Top with a tumble of shrimps. Serve with a lemon wedge to squeeze over each mouthful.