- 11 Ounces frozen peas
- 4 Tablespoons unsalted butter
- Leaves from a sprig of mint, finely chopped
Cook the peas in boiling, salted water until tender, then drain well. Refresh in iced water and drain again.
Heat the peas thoroughly in a pan with butter, then blitz briefly with a hand blender to make a chunky mixture.
Stir in the mint and season to taste.
Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)