Quick Mushy Peas

This is more of a pea puree than actual mushy peas, but if you don't have the time to soak your dried marrowfats over night and spend hours simmering them to mushy perfection, then these will do the job in a pinch.

You will need:
500g Frozen peas
100ml Vegetable stock
25g Butter
Pinch of salt
Pinch of black pepper
Small handful of fresh mint leaves (Optional)

Method:
1. Add the frozen peas and vegetable stock into a pan and bring up to the boil.
2. Reduce the heat and simmer for 5 - 10 minutes, until the peas are tender (Stir in mint leaves part way through the cooking time if using).
3. Spoon the mixture into a food processor, add in the butter and blend to the desired consistency.
4. Return the mixture to the pan, season with salt and pepper to taste and heat through.

Notes:
Serve along side Shallow Fried Fish, Rustic Rosemary Oven Chips and a round of buttered crusty bread for a homemade, slightly healthier, slightly more up market "chippy tea".