Mint, pea and crème fraiche soup

Bring a large pan of water to the boil, add the peas, cucumber, mint, basil and watercress and simmer for 5 mins. Drain. Set aside 2 tbsp peas then return the mixture to the pan. Add the juice and water, and heat until almost boiling.

Remove from the heat and stir in the crème fraiche and sugar. Blend until smooth.

Divide between two bowls, scatter over the remaining peas, drizzle with a little extra crème fraiche and some freshly ground black pepper.