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.
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.
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.
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.
Finely shred the remaining mint leaves, mix through the peas and serve.