There’s an art to mushy peas, starting with a proper portion size
I ordered fish and chips in a very respectable pub the other day, and the mushy peas that came with it were a travesty: flavourless and boring, and in a mingy little pot; the portion was the size of a dollop of ketchup. In my book, if you’re going to offer mushy peas on a menu, you’d better make sure you serve plenty. So, to set the record straight, here is my own recipe which, along with the tartare sauce, should please adults and children alike. If you are vegetarian, make these peas the star of the show: serve on a bed of sauteed lettuce, top with crumbled cheese and a dollop of tartare sauce, and have some buttered new potatoes alongside. Today’s second recipe, blueberry fritters with yoghurt and maple syrup, makes a great weekend breakfast or sweet brunch. For recipe click here.