Quick & Easy, Simple Sides

Minty Mushy Peas

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

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