🫛 British & Irish · Vegan
Crushed Minted Peas
Bright green peas, briefly blanched, roughly crushed and seasoned with fresh mint and pomace oil.
01 — THE STORY
Behind the plate
Minted peas should taste fresh rather than heavily puréed. Blanching sets the colour and softens the peas; rapid chilling stops the cooking before their sweetness turns dull.
The Robot-Coupe is used only to crush, leaving recognisable pieces. Fresh mint and oil are folded through after chilling so their flavour remains clean.
03 — THE METHOD
Cook step by step
- 01
Bring a large pot of well-salted water to the boil. Add the peas and blanch only until tender and bright green.
- 02
Drain immediately and cool rapidly in a blast chiller or an ice bath. Drain again thoroughly so no water dilutes the finish.
- 03
Place the cold peas in a Robot-Coupe and pulse to a rough crush, retaining visible texture.
- 04
Add the pomace oil gradually until the peas are moist and cohesive rather than oily.
- 05
Finely chop the mint and fold it through. Season with salt and pepper, then cover and refrigerate until needed.
04 — FROM THE PASS
Chef's notes
- The recipe was supplied twice with identical quantities and method, so only this single canonical page is published.
- Record the weight of the mint bag used in your kitchen for repeatable batches.
- Drain the chilled peas thoroughly before processing; retained water makes the mixture loose and dulls the flavour.
- Pulse briefly and check often. This is a crushed pea garnish, not a completely smooth purée.
AT THE TABLE
How to serve it
Serve as the canonical pea side for fish and chips, grilled fish, roast lamb or warm sourdough.