Minted Peas
Minted Peas
This recipe, courtesy of Tom Parker Bowles, author of Fortnum & Mason: The Cookbook, is the perfect side to accompany fish and chips. Make the whole dish for a fun weekend meal that the whole family will love!(For the Fish and Chips recipe, click here.)
Servings
4
Ingredients
- 11 ounce frozen peas
- 4 tablespoon unsalted butter
- leaves from a sprig of mint, finely chopped
Directions
- Cook the peas in boiling, salted water until tender, then drain well. Refresh in iced water and drain again.
- Heat the peas thoroughly in a pan with butter, then blitz briefly with a hand blender to make a chunky mixture.
- Stir in the mint and season to taste.
- Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)