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This recipe is classed as easy

Rating 3.56 / 5 (25 votes)

Prep time:
10 min
Cook time:
15 min

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


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.


  • 35 g butter
  • 1 large shallot, finely chopped
  • 400 g frozen peas
  • 100 ml vegetable stock
  • 6-8 mint leaves

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Latest Comment


Simple and tasty, will use more mint next time.

NickM15416 NickM15416  Posted 14 Nov 2009 8:44 AM