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To begin, add a dash of oil to a pan and slowly sweat down the shallots and garlic until translucent. Allow to cool
Blanch the peas for 1 minute in salted boiling water, then plunge into iced water until cool. Drain
Blanch the wild garlic leaves in salted boiling water, then plunge into ice water. Remove the leaves and squeeze out any excess water
Add the shallots, garlic, peas, wild garlic and vinegar to a high-powered blender and blitz until smooth. Slowly drizzle in the vegetable oil until you have your desired consistency (you may not need to use it all). Taste and season with salt
The ketchup will last around 5 days but loses its bright green colour after 24 hours, so is best made fresh