Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Prep:10 mins
Serves 4
25g butter1 shallot, peeled and roughly chopped200ml vegetable or chicken stock400g frozen peassmall handful of mint leaves, chopped
STEP 1Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.STEP 2Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It’s best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.
