Freakamole
Makes: makes 400ml
Serves: 8
Total time: 
Recipe photograph by Lauren Mclean
Freakamole
Makes: makes 400ml
Serves: 8
Total time: 
See more recipes
Nutritional information (per serving)
Calories
70Kcal
Fat
5gr
Saturates
3gr
Carbs
4gr
Sugars
2gr
Fibre
3gr
Protein
3gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 250g frozen button sprouts
- 150g frozen peas
- 5 tbsp crème fraîche
- 1-2 tsp wasabi paste, to taste
Step by step
Get ahead
Make the dip a few hours ahead, cover and chill. It can also be frozen.
- Bring a pan of lightly salted water to the boil. Add the sprouts, return to the boil and cook for 2 minutes. Tip in the peas and cook for 3-4 minutes or until the veg is tender.
- Tip the veg into a colander to drain and refresh in cold water to preserve the colour. Drain very well, then transfer to a food processor, add the crème fraîche and season. Whiz to a paste, adding wasabi to taste.
- Chill until needed, then serve with the creepy crackers (see related recipe).
Tip
If the thought of using Brussels sprouts is just too weird, use a total of 400g frozen peas instead.
Chef quote
Will your guests freak out when they discover what the secret ingredient is?
