Mushy Peas

So British... great with fish and chips!

Method

1. Defrost Peas for half an hour or so.

2. Place the peas in a medium sized saucepan with water, bring to the boil then reduce the heat, cover and simmer for about 10 mins or until very soft.

3. Drain any excess water and return the peas to the pan over a low heat to dry them off.

4. Add the butter, salt, black pepper and cream , and beat with a wooden spoon until quite smooth but not pureedor put into blender.

Can use dried peas (but need to soak over night).

Ingredients

Frozen Peas 475g
Butter 65g
Mint Leaves 4
Double Cream Or Creme Fraiche 2 Tbsp
Salt And Black Pepper

Hints 'n' Tips

Accompaniment

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.