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Planning on making a fish and chips fakeaway tonight? You'll need this mushy pea side dish to make your meal complete!
Recipe provided by Vegan Recipe ClubIn a medium sized saucepan fry the shallot until lightly brown.
Add the peas, sugar and pour in the vegetable stock. Bring to the boil and cook until the peas are tender (a few minutes or more).
Take off the heat and strain the ingredients and set aside the cooking liquid.
Place the peas and shallots in a blender, add the mint and a few tablespoons of the cooking liquid.
Blend to a purée, adding more cooking liquid or add a bit more warm water if necessary.
Season with salt and pepper, to taste.
In a medium sized saucepan fry the shallot until lightly brown.
Add the peas, sugar and pour in the vegetable stock. Bring to the boil and cook until the peas are tender (a few minutes or more).
Take off the heat and strain the ingredients and set aside the cooking liquid.
Place the peas and shallots in a blender, add the mint and a few tablespoons of the cooking liquid.
Blend to a purée, adding more cooking liquid or add a bit more warm water if necessary.
Season with salt and pepper, to taste.
15 minutes
Serves 18-22 scones
