Making "posh" Mushy Peas even BETTER than the chip shop

Ingredients

• 300 g Frozen Garden Peas (defrosted if desired, sweet variety)
• 2 Tbsp Unsalted Butter (cut into a small knob, room temperature)
• 30 ml Double Cream (about 2 Tbsp, heavy cream)
• 1 tsp Sea Salt (or to taste)
• ½ tsp Freshly Ground Black Pepper (or to taste)

Instructions

1. Boil Water

   Fill a kettle with water and bring it to a rolling boil.

   Time: PT2M

2. Cook Peas

   Place the frozen garden peas in the saucepan, pour the boiling water over them until fully covered, set heat to high and bring back to a gentle simmer.

   Time: PT2M

3. Finish Pea Cooking

   Let the peas cook for 1–2 minutes, or until they begin to rise to the surface.

   Time: PT2M

4. Drain Peas

   Using a fine mesh sieve, drain the water from the peas and return the peas to the empty saucepan.

   Time: PT1M

5. Add Butter and Seasoning

   Place the saucepan over medium heat, add the butter, sea salt and freshly ground black pepper, and stir until the butter has completely melted.

   Time: PT1M

6. Coarse Mash

   Using a potato masher, mash the peas roughly, leaving a bit of texture.

   Time: PT2M

7. Add Cream

   Stir in the double cream, then continue mashing until the mixture is smooth and glossy.

   Time: PT1M

8. Adjust Consistency

   Taste and, if needed, add another knob of butter and a splash more cream, then give a final mash to reach your preferred texture.

   Time: PT1M

9. Serve

   Transfer the mushy peas to a serving bowl and serve immediately with fish and chips, a meat pie, or roast.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g