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Showing items 1 to 6 of 6

  • 30g Butter
  • 100g Frozen or fresh peas
  • 1 Tablespoon White Wine Vinegar
  • Splash Extra Virgin Olive Oil
  • Salt & Freshly Ground Black Pepper
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    Method

    • step 1

      Melt butter in a saucepan. Add peas, vinegar and a splash of hot water & cook for 3-4 minute, or until soft.

    • step 2

      Add Extra Virgin Olive Oil + Salt & pepper to taste. Mash roughly.
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    A star rating of 1 out of 5.1 rating

    davidjanebeattie

    Mushy peas should be made from marrowfat peas, usually from dried peas. Such peas are mature, and have more protein and fibre than 'garden' peas. To make a sludge from immature frozen peas seems bizarre. Salt causes pulses to harden somewhat, and its regular use increases blood pressure, and is…

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