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Meat and poultry
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Vegetables
Knife skills
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Sous vide
Pickling
Rice

Pea purée

by
Will Holland
Pea purée
pea purée

PT15M

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Ingredients

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Metric

Imperial

  • 1kg frozen peas
  • salt
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Method

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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
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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.

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