Minty mushy peas
Serves: 4
Prep time: 5 minsTotal time: 
Recipe by Simon Whiteside / Recipe photograph by Martin Poole
Minty mushy peas
Serves: 4
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
248Kcal
Fat
21gr
Saturates
13gr
Carbs
8gr
Sugars
2gr
Fibre
3gr
Protein
5gr
Salt
0.1gr
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.
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.
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.
- 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.
- 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.
