Serve with the British classic, Fish & Chips – not forgetting a generous dollop of Tracklements Creamy Tartare Sauce!
If you want to make your own battered fish, check out this ‘Fish Dogs‘ recipe by Mark Hix.
Put the peas and vegetable stock in a saucepan, season and simmer for 4-5 mins.
Blend in a food processor as smooth or as coarse as you wish and re-season if necessary.
Before serving, reheat the purée and stir in the butter.
A good knob of butter
150g frozen peas
50ml vegetable stock
Salt and freshly ground black pepper