Minty spring pea puree

Author Notes: Two 'secret' ingredients in this recipe which I read in a Maya Angelou or Terry Macmillan book years ago - brown sugar was one, and I forget the other, so I've made up mine - cumin seeds! It provides a superb base for homemade fish fingers, can be transformed into a soup and is superb with chips! Kitchen Butterfly

Serves: 4


  • 3 cups shelled spring peas (You could also use frozen!)
  • 1 cup water
  • 1-2 tablespoons brown sugar
  • 1-2 tablespoons vinegar (wine, apple or sherry)
  • 12 - 20 mint leaves
  • Fresh chili pepper, to taste
  • 1-2 cloves of garlic, minced
  • 1-2 teaspoons cumin seeds, dry roasted and crushed
  • Salt, to taste
  • Olive oil (optional)
  • Creme fraiche, to serve (optional)
In This Recipe


  1. In a pan, gently cook the spring peas in water, salting to taste. Let cook for 4-5 minutes, till the colour changes to a vibrant green and it tastes 'just cooked'
  2. Then add the sugar and vinegar, stir well and let it sit for a couple of minutes.
  3. Put the peas in a food processor, with the mint leaves and chili pepper and blitz till you have a chunky paste. If the mixture is too thick, loosen with a little bit of water.
  4. Once ready, using a spatula, put puree in a bowl and adjust seasonings. Then stir in minced garlic and a pinch of cumin seeds.
  5. To serve, make a circular groove and sprinkle some olive oil and extra cumin seeds. Add creme fraiche if you like

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