Serve with the British classic, Fish & Chips – not forgetting a generous dollop of Tracklements Creamy Tartare Sauce!
If you want to make your own battered fish, check out this ‘Fish Dogs‘ recipe by Mark Hix.
Method:
Put the peas and vegetable stock in a saucepan, season and simmer for 4-5 mins.
Blend in a food processor with the mint sauce (for a minty twist) as smooth or as coarse as you wish and re-season if necessary.
Before serving, reheat the purée and stir in the butter.
Ingredients:
- 150g Frozen peas
- 50ml Vegetable stock
- Salt and freshly ground black pepper
- Teaspoon Traditional Mint Sauce
- A good knob of butter
