Minty mushy peas
Serves 4 | prep 5 mins | total time
- 1 x 150ml pot double cream
- 1 x 28g pack fresh mint
- 250g frozen petits pois
Chill the mixture quickly after cooking. It will keep for 2-3 days in the fridge.
- Put 100ml of the cream in a medium pan and add the mint, stems and all. Bring to the boil then simmer for 3 minutes. Remove from the heat, then bash the mint with the end of a rolling pin and allow to infuse until the cream is cold.
- Stir in the remaining cream then strain through a sieve, squashing the mint to extract as much flavour as possible. Discard the mint. Return the cream to the pan and bring to the boil. Add the peas and bring back to the boil as quickly as possible, then blend in a food processor, season and serve.