Christmas peas
Flecked with the pink of grapefruit and peppercorns, this bowl of peas provides a much needed flash of green at the Christmas dinner table. Certainly not traditional, but zingily flavoursome and super-quick to prepare.
You’ve heard of pigs in blankets. How about sprouts in blankets?
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Ingredients
- 30g unsalted butter, softened
- 2 tbsp mixed soft herbs, chopped (we used basil, chives, tarragon and parsley)
- ¼ tsp pink peppercorns, roughly crushed
- Big pinch salt flakes
- 1 pink grapefruit
- 250g frozen peas
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Method
- Put the butter in a bowl and mix in the herbs, peppercorns and salt.
- Cut the peel from the top and bottom of the grapefruit, then sit it on a board and slice off the remaining peel. Cut out 2 segments, cutting inside each segment membrane (so any pith is left behind). Break the 2 segments into a few pieces, then gently stir them into the butter (keep the rest of the grapefruit for breakfast).
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Cook the peas in salted boiling water for 2 minutes, then drain and add back to the pan with the butter. Cover with a lid and leave to melt for a minute, then stir well; the segments should break apart into individual little ‘pearls’, which pop when bitten into and release their sharp-sweet juice.
Nutrition
- 109kcals Calories
- 6.6g (4g saturated) Fat
- 3.4g Protein
- 7g (4.1g sugars) Carbs
- 3.5g Fibre
- 0.1g Salt
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