Minted Peas

Minted Peas
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This recipe, courtesy of Tom Parker Bowles, author of Fortnum & Mason: The Cookbook, is the perfect side to accompany fish and chips. Make the whole dish for a fun weekend meal that the whole family will love!(For the Fish and Chips recipe, click here.)
Servings
4
servings
Make these peas to accompany classic British fish and chips
Ingredients
  • 11 ounce frozen peas
  • 4 tablespoon unsalted butter
  • leaves from a sprig of mint, finely chopped
Directions
  1. Cook the peas in boiling, salted water until tender, then drain well. Refresh in iced water and drain again.
  2. Heat the peas thoroughly in a pan with butter, then blitz briefly with a hand blender to make a chunky mixture.
  3. Stir in the mint and season to taste.
  4. Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)
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