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French iowtes

Iowtes is an old English word for pottage. This recipe, based on that in the Forme of Cury (1390), is a rather sophisticated version of a pottage in its inclusion of expensive ingredients such as saffron, sugar, cinnamon, nutmeg and cardamom. Either serve as a dip or an accompaniment to fish or meat dishes.

Equipment

Weighing scales
Shallow saucepan
Sieve
Saucepan
Blender
Small bowl

Preparation method

Place water in the shallow saucepan and bring to the boil.
Add the herbs and cook until wilted.
Drain and squeeze out as much liquid as possible.
Place on a chopping board and roughly chop.
Place the onion in the saucepan, cover with water and simmer until tender.
Remove and set aside.
Bring the onion water back to the boil and add the peas and simmer until very tender (add more water if necessary).
Place the peas, onion, herbs, saffron and olive oil in a blender and blend to a smooth puree.
Return to the saucepan and heat through stirring continuously to prevent sticking.
Combine the powder-douce ingredients in a small bowl.
Place the pea puree in a serving dish and sprinkle with the powder-douce.