Burt Blank
Legendary Member
[Mod Edit: Recipe moved to new thread as per forum guidelines (MG)]
2 tablespoons olive oil
2 shallots, peeled and finely chopped
1 garlic clove, finely chopped
1 x 400g tin marrowfat peas
1 red chilli, deseeded and finely chopped
juice and zest of half a lemon
salt and pepper
half a bunch of mint, picked and finely chopped
For the mushy peas, heat the olive oil in a small pan. Add the shallots and garlic and cook over a low heat until softened. Drain the marrowfat peas and add to the pan along with the chilli, lemon juice and zest and 1 tablespoon of water; gently heat through. Stir through the mint, season with salt and pepper and serve.
2 tablespoons olive oil
2 shallots, peeled and finely chopped
1 garlic clove, finely chopped
1 x 400g tin marrowfat peas
1 red chilli, deseeded and finely chopped
juice and zest of half a lemon
salt and pepper
half a bunch of mint, picked and finely chopped
For the mushy peas, heat the olive oil in a small pan. Add the shallots and garlic and cook over a low heat until softened. Drain the marrowfat peas and add to the pan along with the chilli, lemon juice and zest and 1 tablespoon of water; gently heat through. Stir through the mint, season with salt and pepper and serve.
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