Mushy Peas

I used not to like Mushy Peas- or at least, thought that I didn't. That was until I had some a few months ago, along with an excellent hunk of battered cod. I've decided it's all about how they're cooked. Properly made Mushy Peas are a completely different ball-game from the over-cooked, watery mess that they used to feed us with at Dotheby's Hall.

So how to make it? First, I suggest using petits pois, rather than garden peas. Petits Pois are small-sized French peas, which you should be able to find at your local supermarket. They're also slightly sweeter too. I have no problem with frozen petits pois. No problem at all. Sometimes, just sometimes, frozen (or canned) ingredients can be as good as the fresh version. It's the same thing with tinned sweetcorn. Anyway, on with the recipe.

Cook the petits pois rapidly in salted boiling water, until they are slightly soft. You've previously added a sprig of mint to the water. Then plunge them into cold water. This should set the colour. You want them to be a bright, fresh green. If you overcook them, and leave them to hang around- they will turn brown.

In a pan, saute a chopped shallot in butter, until soft. Add the petits pois, a further sprig of mint, and a dash of stock. Cook for a minute or so, until the stock is reduced, then pulse the cooked petits pois in your Magimix. Hit the "pulse" button a few times: in this case, I don't like a smooth puree, but rather, prefer the peas to be "crushed", so that they keep their shape. Season with Maldon Salt and chunky black pepper. Wonderful with Fish and Chips.