Bright, buttery and lemony, these mushy peas are a classic pie sidekick, with a little extra polish.
Serves 4 as a side
Ingredients
30g unsalted butter
3 spring onions, finely sliced
500g frozen baby peas
60ml pouring cream
Juice of half a lemon
Flaky salt and freshly ground black pepper, to taste
Method
In a medium saucepan over low–medium heat, melt the butter and gently sauté the spring onions until soft. Add the frozen peas and cook, stirring occasionally, until fully thawed and heated through. Pour in the cream and cook for another 2–3 minutes. Remove from heat and blend with a stick blender until smooth (or as chunky as you like). Stir in the lemon juice, season with salt and pepper, and reheat gently before serving.
Serve with any of our golden pies, or alongside our herby crumbed fish fillets for a seaside experience.
