Crushed garden peas

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Josh Eggleton makes the most of vibrant, fresh green garden peas with this simple side dish recipe. Keeping some peas whole and blending some gives a wonderful mix of textures, and the addition of garlic butter, mint and shallots adds a subtle flavour, perfect for serving with classic fish and chips.

First published in 2016

Ingredients

Metric

Imperial

Crushed garden peas

Equipment

  • Food processor

Method

1
Make a garlic butter by mixing the crushed garlic clove with the butter in a small bowl. Set aside
2
Add half of the peas to a food processor and roughly blend – you want a crushed texture, not a smooth purée
3
Place a saucepan over a moderate heat and add the rapeseed oil. Gently sauté the minced shallots for 2 minutes then stir in 2–3 tablespoons of the garlic butter mixture (any excess butter can be stored in the fridge)
  • 2 tsp rapeseed oil
  • 2 shallots, finely minced
4
Once the butter has fully melted, add both the whole and blended peas to the pan along with the chopped mint. Keep stirring everything around for a few minutes until the peas are heated through
5
Season to taste and serve immediately with fish and chips, a roast dinner or alongside any dish of your choice
First published in 2016

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

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