A delicious and easy to make recipe. It looks fantastic when served in single entrée plates or as a side dish, with the sour cream and the chilli sauce served in separate bowls. I have put two recipes to make your own chilli sauce at the end of this recipe, but it is equally good when served with a good bought sweet chilli jam. Truly enjoyable! Ingredients 1 cup (160g) fresh, podded or (120g) frozen peas 3 eggs 250 g fresh ricotta, drained ½ cup (35g) plain flour 1 tbsp olive oil plus extra for frying 4 spring onions, finely chopped 8 slices round pancetta or streaky bacon To serve Sweet chilli sauce (see below) Sour cream pea tendrils or watercress sprigs Instructions Bring a medium saucepan of water to the boil, salt the water and blanch peas for 5 minutes if fresh, or 2 minutes if frozen . Drain and refresh under cold water. Place eggs, ricotta, flour and oil in a food processor. Season with sea salt and freshly ground black pepper, then process until smooth....