i got Nigella's Forever Summer cookbook from the library and wanted to make something from it before it's due back this week. Thanks to all the mint in our garden right now and the simplicity of this recipe I made mint and pea soup yesterday. basically you simmered 6 cups of vegetable stock with mint stalks, leaves removed, for about 30 min. heat 2 T of olive oil in a dutch oven, add 3 chopped scallions until soft. add peas (about 18 ounces frozen) until soft- 3-5 mins. then add the broth- remove stalks. let good for about 4 min. then remove from heat and let cool. blend in batches with 1 1/4 cup light sour cream. let chill..... tasty. it's kinda overwhelming as a big bowl, but lovely as a started i would say. i had some help in the kitchen too- keola carefully adding in some mint leaves, finely torn- the recipe didn't call for it but i didn't think it'd hurt.