Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Minted pea puree recipe

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Ready in 20 minutes

25g butter
2 shallots or 1 small onion,
finely chopped
600g frozen peas
125ml vegetable stock
Small handful of fresh mint leaves

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1. Melt the butter in a medium-sized saucepan over a medium heat. Add the shallots or onion and cook, stirring, for 4-5 minutes until softened. Add the frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot. Reduce the heat slightly and simmer for 5 minutes.
3. Stir in the fresh mint leaves and cook for a further 5 minutes. Spoon the mixture into a food processor and blend to a purée – stop blending when you have the consistency you like. Season generously, return to the saucepan and heat well. If you prefer, you can make the purée several hours in advance, then just tip it into a bowl, cover and chill in the fridge. Reheat when needed.

Nutritional info

Per serving: 119kcals, 5g fat (2.5g saturated), 7.2g protein, 12.3g carbs, 2.9g sugar, 0.1g salt

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