Coffin dip
An Original Recipe by Lorraine Elliott
Preparation time: 5-10 minutes
Cooking time: 0 minutes
Level of difficulty: Easy
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500g/1.1lbs peas (frozen or fresh shelled)
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100g/3.5ozs feta cheese
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Chilli flakes (to taste)
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1/4 cup/60ml/2flozs olive oil
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1/4 cup fresh herbs like mint or dill
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1 loaf bread, unsliced
Step 1 - In a saucepan, simmer the peas until cooked through and drain the water. Add to a food processor with the cheese, chilli flakes, oil and herbs. Whizz until smooth-you can leave this slightly chunky or make it a smooth puree.
Step 2 - Take your loaf of bread and cut it into a coffin shape tapering the sides. Cut off a slice from the top which is the coffin lid. Then hollow out the centre but keeping the inside to make croutons or something to scoop the dip out with. Fill with the dip and serve-you can also write RIP on the top and add a little skeleton.