Very much the refined cousin of mushy peas, a pea purée is a versatile side which can be paired with anything from white fish to ham hock. This easy pea purée recipe contains only two ingredients and, as the peas are frozen, can be made any time of year to add a splash of colour to your plate.
Blend on maximum for 1-2 minutes. When the peas go up the sides of the blender jug stop the machine and scrape down the sides with a spatula. Turn the power down until this stops happening
3
As the peas fully defrost the puree will become looser - this may take some time, so be patient. As the puree loosens stop stirring it and gradually increase the speed of the liquidiser
4
Once the purée is completely smooth - there should be no need to add any liquid - remove from the liquidiser and pass through a fine sieve
Will Holland's career path was set at age fourteen, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.
