Defrost the peas by placing them into a saucepan of boiling water and cooking for 3 minutes. Drain and place into cold water to stop them cooking any further then, when cool, drain again and set aside.

In a food processor lightly pulse the drained peas, corn meal, egg, red onion and some salt and pepper until a coarse textured mixture forms - you don’t want a smooth puree - you want to be able to see some peas in the mixture still.

Heat a little oil in a large, non-stick frying pan and when the oil is hot and shimmering, add a few tablespoons of the pancake mixture. Fry for about 2 - 3 minutes then flip and cook on the other side for a further 2 - 3 minutes. Keep warm in a low oven.

To poach the eggs, fill a deep saucepan with boiling water from the kettle and add 1 tablespoon white wine vinegar. Bring the water back to a light simmer over a medium heat.

Crack one of the eggs into a cup and gently pour it into the water then repeat with the other egg. Cook for 3 ½ minutes for a softly poached egg - if you prefer yours runnier / harder then adjust the cooking time accordingly. Remove from the water with a slotted spoon and drain on some kitchen paper.

Serve the pancakes with some tomato relish, a poached egg, some sliced avocado and a sprinkle of chilli flakes.