CHILLI-MINTED MUSHY PEAS RECIPE

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CHILLI-MINTED MUSHY PEAS
Traditionally made with marrowfat peas, here I am using the fresher garden peas, lightly crushed with a potato masher or the back of a fork. Continuing the spice theme, I’ve added a little chilli to these – plus, of course, plenty of butter and mint. Perfect with Ginger Beer-Battered fish.
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Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 4
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Rate this recipe!
Instructions
  1. Place a heavy-based frying pan over a medium heat and add a dash of oil and a knob of butter. When hot, add the shallot and chilli and sauté for 2–3 minutes before adding the garlic and a pinch of salt. Sauté gently for 6–7 minutes, until completely soft.
  2. Meanwhile, bring a large pan of water to the boil. Add the peas, a pinch of salt and 2 mint sprigs and cook until tender. Drain, discarding the mint.
  3. Add the peas to the pan of shallot mixture. Mix well, then roughly mash with a potato masher. Taste and adjust the seasoning as necessary.
  4. Finely shred the remaining mint leaves, mix through the peas and serve.