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1 x 400g can artichoke hearts in brine (drained weight 250g), drained with liquid reserved

3 garlic cloves, peeled and roughly chopped

½ cup (120g) tahini paste

2-3 tbsp lemon juice (from ½ large lemon)

½ bunch (about 30g) dill, roughly chopped, plus more to serve

½ tsp sea salt

black pepper

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Cumin spiced peas

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1 tbsp extra virgin olive oil, plus more to serve

1 garlic clove, peeled and finely chopped

2-3 tsp cumin seeds

1 ½ cups (about 200g) frozen peas, thawed for 20-30 minutes

½ - ¾ tsp sea salt

black pepper

¼ tsp red chilli (pepper) flakes

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1. Add the artichokes to the bowl of a food processor or a high speed blender, along with the garlic, tahini paste, lemon juice, and dill. Add ¼ cup of the artichoke brine (or water) and blend until smooth, 1-3 minutes (depending upon how powerful your blender is). Check the consistiency – it should resemble the thickness of hummus, and spreadable. If too thick, add some more of the artichoke brine or water. Add sea salt and black pepper and check seasonings, adding more salt, pepper or lemon juice as required.

2. Heat a medium skillet (frying pan) on medium. When hot, add olive oil along with garlic, cumin seeds and peas. Add sea salt and black pepper and toss the peas for 2-3 minutes, until the peas are tender. Add the red chilli flakes and stir. Taste and adjust salt and pepper until it is to your liking.

3. To serve, spread the artichoke and dill dip on a plate and top with peas. Finish with a drizzle of olive oil and a scatter of dill. Serve with bread.