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Minty mushy peas


Serves: 4
timePrep time: 5 mins
timeTotal time:
Minty mushy peas
Recipe by Simon Whiteside / Recipe photograph by Martin Poole

Serves: 4
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
248Kcal
Fat
21gr
Saturates
13gr
Carbs
8gr
Sugars
2gr
Fibre
3gr
Protein
5gr
Salt
0.1gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 x 150ml pot double cream
  • 1 x 28g pack fresh mint
  • 250g frozen petits pois

Step by step

Get ahead
Chill the mixture quickly after cooking. It will keep for 2-3 days in the fridge.
  1. Put 100ml of the cream in a medium pan and add the mint, stems and all. Bring to the boil then simmer for 3 minutes. Remove from the heat, then bash the mint with the end of a rolling pin and allow to infuse until the cream is cold.
  2. Stir in the remaining cream then strain through a sieve, squashing the mint to extract as much flavour as possible. Discard the mint. Return the cream to the pan and bring to the boil. Add the peas and bring back to the boil as quickly as possible, then blend in a food processor, season and serve.

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