pea purée
Just the thing if you happen to have a spare scallop or two about your person.
serves two
225g frozen petit pois
chicken stock
a knob of butter, softened
2 tbsps double cream
salt + black pepper
1 dsp finely chopped mint
Cook the petit pois in just enough stock to cover. Drain and blitz with the butter and cream. Season and stir in the mint.
serves two
225g frozen petit pois
chicken stock
a knob of butter, softened
2 tbsps double cream
salt + black pepper
1 dsp finely chopped mint
Cook the petit pois in just enough stock to cover. Drain and blitz with the butter and cream. Season and stir in the mint.
