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




Crushed garden peas


  • Food processor


Make a garlic butter by mixing the crushed garlic clove with the butter in a small bowl. Set aside
Add half of the peas to a food processor and roughly blend – you want a crushed texture, not a smooth purée
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
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
Season to taste and serve immediately with fish and chips, a roast dinner or alongside any dish of your choice
First published in 2016

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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