Mushy Peas

  Mushy peas 005

Adapted from Jamie Oliver

I love mushy peas. Love love love.

Tomorrow I’m making bangers and mash with mushy peas for dinner, and I decided to make the mushy peas ahead of time so that I could have some tonight already!

This recipe is so, so simple, and so, so yummy. It always turns out perfect, no one could mess this up. Plus these take about 15-20 minutes to make, most of which is simply the peas simmering by themselves. This is high a very low maintenance, instant gratification side dish.

You will need:

  • About 500 g / 17-18 ounces frozen peas
  • About 1 tbsp of butter
  • juice of 1/2 lemon
  • A small sprig of fresh mint, chopped (if you happen to find yourself without fresh mint, you can absolutely leave it out, it will still taste yummy; but I still recommend using mint, if you have it!)
  • Salt and pepper to taste

Mushy peas 021mint choppedMushy peas 025

Melt the butter in a sauté pan (a pan with semi high sides). Add the chopped mint and frozen peas to the pan, cover with a lid, and leave to simmer for about 10-15 minutes on medium heat, stirring occasionally. When the peas are nice and soft, add the lemon juice and a bit of salt and pepper. Take off the heat and whiz up in a food processor/directly in the pan with a hand blender for a minute or so; make sure not to over-whiz – you still want some chunks of peas in there, for texture. Give it a good stir with your spoon and check the seasoning; it may need a bit more salt, pepper or lemon juice.

Eat the mushy peas on their own, with fish and chips or bangers and mash, or  however you fancy, really 🙂 They keep well in a Tupperware in the fridge, and can be reheated over medium-low heat. If they are too dry upon reheating, add a tiny bit of lemon juice.




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