Pea Purée

Pea purée looks pretty, especially with salmon, really easy to make, can be either smooth or more like crushed peas and you can flavour with garlic or mint or other herbs to compliment your main dish. Goes well with any grilled fish or meat, and especially good if you want to seem a bit ‘cheffy’

Ingredients

good handful of defrosted frozen peas or lightly cooked fresh peas per person

quarter of an onion or two spring onions per person

one garlic clove, or a sprig of mint or strip of lemon zest, finely chopped per person (or equivalent of your chosen flavouring)

oil (worth a decent green olive – but this will work with whatever you have, or with butter), salt and pepper

Method

put peas in a bowl and crush lightly with a fork (do this even if you want to make the puree smooth later)

heat a good splosh of oil in a small pan, add finely chopped onion and garlic or zest (if using, don’t add soft herbs yet) cook gently until onion is very soft

add crushed peas and stir to combine, add any soft herbs (if using) add salt and pepper to taste

at this stage you can serve, or take the pan off the heat and warm through later when you are ready to serve.

If you want to create a smooth/smoother puree, use a hand blender (it might help to add a spoonful of water or creme fraiche to help get a smooth result), then warm through when ready to use.

Tip: don’t cover the peas whilst cooking or whilst warm – otherwise they’ll go a revolting grey-ish colour

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