Minted Pea Purée

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A pea minted puree on your plate is like a breath of Spring, no matter what time of year you make it. The vibrant green colour and the scent of the fresh mint makes this a great accompaniment to many dishes.

Pea Purée should not be mistaken for Mushy Peas. The puree recipe is made using fresh or frozen garden peas and fresh mint which are cooked quickly and mashed or pureed. Whereas, Mushy peas are dried marrowfat peas which undergo a long slow cooking with bicarbonate of soda to make the peas swell and burst into a 'mush'.

Pea Purée is a delicious side dish to serve with almost all meat and fish dishes. It is particularly lovely with oily fish such as the Smoked Mackerel Fishcakes. For a vegetarian alternative, try the puree spread on toast.

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Ingredients

  • 1 pint/600ml water
  • 10 1/4 oz/ 300g fresh or frozen garden peas**
  • Pinch salt
  • 1/4 cup fresh mint leaves plus extra for garnish
  • Salt and pepper for seasoning
  • 1 tbsp butter, optional
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4

Preparation

Step 1

Place the water into a large pan and bring to the boil. Add the peas, salt and mint and bring to the boil. Turn to a simmer and cook until the peas are tender, about 5 minutes.

Drain the peas and using a stick blender, quickly purée the peas and mint to create a smooth paste. If you don't have a stick blender, then use a food processor instead, or simply mash the peas with a fork. Taste for seasoning and add salt and pepper to taste.

You can use the peas in the rough puree, but if you want a very fine, smooth purée, push the mixture through a fine sieve.
Stir in the reserved mint leaves and the tablespoon of butter if using. Stir the peas until all the butter has melted and is incorporated into the puree.
Serve minted pea purees warm alongside your favourite meat or fish dish.

For added flavour to the puree, cook the peas in vegetable or chicken stock rather than plain water.

Experiment with other herbs, not just mint, though this is, of course, the classic. Tarragon or winter savoury also work well.

The pea puree will freeze well but use within one month.

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