Crushed garden peas
Item 1 of 1
- Side
- 4
- 10 minutes
Josh Eggleton makes the most of vibrant, fresh green garden peas with this simple side dish recipe. Keeping some peas whole and blending some gives a wonderful mix of textures, and the addition of garlic butter, mint and shallots adds a subtle flavour, perfect for serving with classic fish and chips.
First published in 2016
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Ingredients
Metric
Imperial
Crushed garden peas
- 500g of frozen garden peas, defrosted and drained in a colander
- 2 tsp rapeseed oil
- 50g of butter, softened
- 1 garlic clove, crushed
- 2 shallots, finely minced
- 1 bunch of fresh mint leaves, chopped
- salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- Food processor
Method
1
Make a garlic butter by mixing the crushed garlic clove with the butter in a small bowl. Set aside
- 1 garlic clove, crushed
- 50g of butter, softened
2
Add half of the peas to a food processor and roughly blend – you want a crushed texture, not a smooth purée
- 250g of frozen garden peas, defrosted and drained in a colander
3
Place a saucepan over a moderate heat and add the rapeseed oil. Gently sauté the minced shallots for 2 minutes then stir in 2–3 tablespoons of the garlic butter mixture (any excess butter can be stored in the fridge)
- 2 tsp rapeseed oil
- 2 shallots, finely minced
4
Once the butter has fully melted, add both the whole and blended peas to the pan along with the chopped mint. Keep stirring everything around for a few minutes until the peas are heated through
- 250g of frozen garden peas, defrosted and drained in a colander
- 1 bunch of fresh mint leaves, chopped
5
Season to taste and serve immediately with fish and chips, a roast dinner or alongside any dish of your choice
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