Something healthy after all that indulgence... This recipe is from a book called Bowl Food. I love frozen peas: they are excellent crushed with some butter and onion or in a soup like this one.
Pea and rocket soup
1 tbs olive oil
1 red onion, finely chopped
700 g frozen peas
100 g rocket leaves
750 ml hot vegetable (or chicken) stock
parmesan and rocket leaves to garnish
Heat the oil in a saucepan, add the onion and cook until soft. Add the peas and the rocket and cook for a further couple of minutes. Add the stock, bring to boil and let simmer for about 20 minutes. Season the soup with black pepper, then process in a food processor or with a stab mixer until almost smooth. Serve with parmesan and rocket leaves.