Mushy Peas

1. Cook the peas in lightly salted boiling water for 5-6 minutes.

2. Drain, keeping back a little of the cooking water.

3. Add the butter and the finely chopped mint leaves.

4. Crush roughly with a masher or fork – do NOT blend smooth, leave some whole peas.

5. If too thick, loosen with the reserved cooking water.

6. Season with a pinch of sugar, salt and pepper. Serve hot.

Tip: The classic companion to British fish and chips. The rough, uneven texture is the point – that is what makes them mushy peas rather than pea purée.