DAILY DINNERS

Cook the peas in a little water for 5-8 mins, until tender. Drain and put them into a tall jug and use a stick blender to purée them. Mix in the yoghurt and whizz again. Put in a bowl and keep the purée warm. 

Use a vegetable peeler to shave the courgette into long ribbons round the core, and plunge the ribbons into a pan of boiling salted water for ½-1 min, then drain them and toss in the oil.

Heat a wok or frying pan, add the bacon and stir-fry until crispy. Take out of the pan

Heat the pan again with the bacon fat in it, add the scallops and sear for about 30 seconds on each side, until opaque.

Spoon the pea purée on to serving plates. Put the scallops on top, with the bacon strips and pile the courgette strips to one side. Garnish with mint sprigs, if you like.