Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Healthy
  • Cakes and baking
  • Occasions
  • Cuisine
  • Barbecue
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Barbecue
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Pea purée

by
Will Holland
Pea purée
pea purée

PT15M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

  • 1kg frozen peas
  • salt
print recipe
shopping List

Method

print method
1
Semi defrost the peas and place in a blender
  • 1kg frozen peas
2
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
5
Season to taste and serve
Share recipe
Will Holland
Will Holland

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.

You may also like

Pea purée
Pea
Pea
Recipe Collection
8 of our favourite pea recipes
by Great British Chefs
Healthy eating: what you need to know
Will Holland
Ocean at The Atlantic
Vegetable
Recipe Collection
Vegetarian
Recipe Collection
Vegan Christmas
Recipe Collection
Vegan and gluten-free recipes
Recipe Collection
Vegan dessert
Recipe Collection
Vegan recipes
Recipe Collection
Pea pesto with wholewheat penne rigate
by Rachel Phipps
Mini pea and mint tarts
by Howard Middleton
The best dairy alternatives for a vegan diet
by David and Charlotte Bailey
Pea and wild garlic ketchup
by Pollyanna Coupland
Charcoal-grilled lamb chops with peas
by Ben Tish
Pork sausages with peas and Berkswell
by Ollie Templeton
Top food trends for 2017
by Great British Chefs
Moving Mountains: a plant-based burger for the future
by Great British Chefs
Incredible vegan dinner party dishes
by Great British Chefs
Top food trends for 2018
by Great British Chefs
Why are people eating less gluten and dairy?
by Ollie Lloyd
Ten simple, delicious recipes that just happen to be vegan
by Harriet Jordan
Recipes to cook in May
by Great British Chefs
Saffron malloreddus with peas, fennel and cherry tomatoes
by The Kitchen with Great British Chefs
Sea change: Will Holland at Jersey’s Ocean Restaurant at The Atlantic Hotel
by Great British Chefs
Ocean at The Atlantic
Will Holland
Will Holland recipes
Recipe Collection
Minted pea and watercress soup
by Monica Shaw
Pan-fried salmon with quick-pickled pea and shallot salad
by Pollyanna Coupland
Peas on toast
by Rachel Phipps
Dairy-free recipes
Recipe Collection
Caramelised celeriac mash with spiced walnuts
by Chantelle Nicholson
Roast pumpkin and chestnut purée
by Peter Gordon
Carrot and brown butter purée
by Matthew Tomkinson
Cooking for a cause: Chefs’ Night Out
by Great British Chefs
Our best-ever Christmas dinner menus: vegan
by Great British Chefs
Cooking for a crowd
by Great British Chefs
Great British Bake Off – inspiration for Alternative Ingredients Week
by Great British Chefs
Super subs: alternative ingredients for traditional baking
by Great British Chefs
Vegan eggnog
by The Kitchen with Great British Chefs
Vegan Irish coffee
by The Kitchen with Great British Chefs
Vegan white russian
by The Kitchen with Great British Chefs
Vegan baileys
by The Kitchen with Great British Chefs
How to make a pea purée
How to make rhubarb purée
How to cook peas
Vegan
Recipe Collection
Risi e bisi – rice and peas
by Luca Marchiori
Prosciutto di Parma parcels
by Luca Marchiori

NAVIGATE

Home > Recipes > Pea

© Great British Chefs 2019