Christmas peas

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.

Christmas peas

You’ve heard of pigs in blankets. How about sprouts in blankets?

  • Serves icon Serves 4
  • Time icon Hands-on time 10 min

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?

Nutrition: Per serving

Calories
109kcals
Fat
6.6g (4g saturated)
Protein
3.4g
Carbohydrates
7g (4.1g sugars)
Fibre
3.5g
Salt
0.1g

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

  1. Put the butter in a bowl and mix in the herbs, peppercorns and salt.
  2. 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).
  3. 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

Calories
109kcals
Fat
6.6g (4g saturated)
Protein
3.4g
Carbohydrates
7g (4.1g sugars)
Fibre
3.5g
Salt
0.1g

delicious. tips

  1. Scale it up Double up the butter quantities and keep the extra in the freezer or fridge for other boiled or steamed veg. You can also add more peas, depending on how many people are around the table

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Recipe By

Pollyanna Coupland

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