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Mushy peas

You'll need

90 gm butter, coarsely chopped 3 golden shallots, thinly sliced 1 garlic clove, finely chopped 500 ml (2 cups) chicken stock 150 gm dried split peas, rinsed 500 gm frozen peas, defrosted 40 ml malt vinegar, or to taste   Onion rings 1 small onion, thinly sliced and separated into rings For dusting: cornflour For shallow-frying: vegetable oil


  • 01
  • Heat 30gm butter in a saucepan over medium heat, add shallot and garlic, stir occasionally until tender (4-5 minutes). Add stock and dried split peas, bring to the boil, reduce heat to medium, simmer until tender (40-45 minutes). Add peas, simmer until tender (1-2 minutes), add vinegar, season to taste. Transfer solids to a food processor (reserve liquid), add remaining butter, pulse, adding a little reserved liquid, until coarsely puréed.
  • 02
  • Dust onion rings in cornflour, shake off excess, season to taste. Heat 1cm oil in a deep frying pan over medium-high heat, add onion, stir occasionally until golden and crisp (1-2 minutes). Remove with a slotted spoon, drain on absorbent paper and serve scatterered over mushy peas.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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