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This recipe is classed as easy

Rating 3.43 / 5 (21 votes)

Prep time:
10 min
Cook time:
15 min
Serves:
6-8

Mark Hix’s upmarket mushy peas make a great side dish for fish or lamb

Method

1. Heat 25g of the butter in a medium pan and gently fry the shallot until soft, but not browned.

2. Add the peas, vegetable stock and mint. Season. Bring to the boil, then reduce the heat and simmer for 10-12 minutes.

3. Tip the contents of the pan into a food processor and blend to a coarse purée, adding the rest of butter. Taste for seasoning.

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Latest Comment

 

Simple and tasty, will use more mint next time.

NickM15416 NickM15416  Posted 14 Nov 2009 8:44 AM