Nigella's original recipe for the peas (which includes a head of garlic and creme fraiche) is to go with roast cod for a more formal fish dinner.
I have adapted this recipe to go with the fish and chip dinner above.
HOW TO EAT - NIGELLA LAWSON
ISBN 0701165766 - PAGE 194
800g frozen petits pois, 100g butter.
1. Cook the peas for longer than you would do if you were eating them normally.
2. Drain, then tip into the bowl of a food processor, add the butter and process.
3. Place the peas back into the saucepan and reheat.
These mushy peas are a doddle to make and so why not give them a go?
I have adapted this recipe to go with the fish and chip dinner above.
HOW TO EAT - NIGELLA LAWSON
ISBN 0701165766 - PAGE 194
800g frozen petits pois, 100g butter.
1. Cook the peas for longer than you would do if you were eating them normally.
2. Drain, then tip into the bowl of a food processor, add the butter and process.
3. Place the peas back into the saucepan and reheat.
These mushy peas are a doddle to make and so why not give them a go?
