Mushy Peas

The classic accompaniment to British fish and chips: buttery, minty, deliberately chunky green peas.

1. Cook the peas in lightly salted, boiling water for 5-6 minutes.

2. Strain them, but set aside a little of the cooking water.

3. Add the butter, and stir in the finely chopped mint leaves.

4. With a masher or fork crush them coarsely – do NOT purée them smooth, keep whole peas in it.

5. If it is too thick, loosen it with the reserved cooking water.

6. Season it with a pinch of sugar, salt and pepper, then serve it warm.

Tip: The classic accompaniment to British fish and chips. The coarse, uneven texture is the point – that is what makes it "mushy", and not pea purée.