How to make a pea purée

Don’t used fresh peas for this pea purée – it’s a complete waste! There’s only one way to eat fresh peas, and that is lightly boiled, with a touch of salt, mint, and butter, in all their splendid glory.

Frozen peas, however, are not at all bad if you can’t get fresh, and they make a very good purée which goes well with plain, grilled white fish; or with Captain Haddock’s Beautiful Belgian Fishcakes; or with Golden, Breaded and Smoked Haddock.


You can experiment with different herbs. Instead of the mint, try basil, tarragon or coriander.

For a different version of pea purée using cream, go to Harrison Barraclough’s Ham Hock Terrine with Pea Purée and Chocolate Mint.


Recipe for pea purée

Serves about 4


  • 300g/2 cups frozen peas
  • 20 or so mint leaves
  • 60 ml/¼cup thick yoghurt
  • Smoked salt and freshly ground black pepper
  • Olive oil
  • Spanish sweet smoked paprika


  1. Put the peas into a saucepan with a little olive oil to stop them sticking, and heat to defrost.
  2. Add the mint leaves and half the yoghurt and blitz with a stick blender.
  3. Season
  4. Serve, with the remainder of the yoghurt spooned over and a dusting of paprika.


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