1 green chilli, finely chopped
½ bunch fresh dill, stalks and leaves
½ bunch fresh flatleaf parsley, stalks and leaves (approximately 10g)
60g/2¼oz mixed salad leaves
1 tsp thyme leaves, picked
200g/7oz marrowfat peas, cooked
½ tsp coriander seeds, toasted and lightly crushed
½ tsp cumin seeds, toasted and lightly crushed
½ tsp nutritional yeast
100ml/3½fl oz olive oil
50g/1¾oz pumpkin seeds, toasted
2 tbsp smoked rapeseed oil
pinch salt
½ tsp smoked paprika
2 tbsp white wine vinegar
50g/2oz unsalted butter
50ml/2fl oz double cream
350ml/12fl oz whole milk
1 slice day-old sourdough bread