Rugged Peas (peas with mint and chilli)

My take on the peas served by a certain casual dining chain that specialises in chicken dishes.  This is a case of imitation being a form of flattery – I love their peas but really can’t dine out as frequently as my desire for them would dictate. So…

Rugged peas and cod goujonRugged peas as an accompaniment to a cod goujon.

Ingredients
Enough frozen peas to fulfil your serving requirements
3-4 red chillies, finely chopped (adjust quantities according to the chilli type you’re using and the heat levels you like)
4 leafy stems of fresh mint – 3 whole and 1 with the leaves stripped and finely chopped
Small knob of butter

Boil peas, together with 3 whole stems of mint, until cooked (times vary from brand to brand).

Drain, removing and discarding mint.

Using a fork, coarsely mash half of the peas.

Melt butter in pan over a low heat and cook chopped chillies for a few seconds.

Add mashed peas, whole peas and chopped mint, stirring to combine well.

Serve.

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