Mushy Peas

Step 1

Melt the butter in a saucepan over a low heat. Add the onion and sauté for 15–20 minutes, until very soft. Add the garlic and sauté for a couple more minutes, and then set aside.

In a separate saucepan, cook the peas with a sprig of mint in enough lightly salted boiling water to cover them by 2–3cm, until tender. Drain, add to the onion mix and set aside.

Using a food processor, blender or a stick bender, blitz the peas with the onion mixture, chopped mint and a twist of pepper, adding just a little water, to obtain a coarse purée.

Taste and adjust the seasoning.