Serves 4 - 6
2/3 cup (150 ml) 1/4 pint beef stock
1 lb (450 g) shelled fresh peas
2 tomatoes, peeled and chopped
1 tbsp (1/2 oz) butter
4 fresh mint sprigs, chopped
4 tbsp double cream (heavy cream)
salt and freshly ground black pepper
1. Pour the stock into a saucepan and add the peas and tomatoes.
2. Bring to the boil, then lower the heat and cook gently for 15-20 minutes.
3. Stir in the butter.
4. Place the mint and cream in a bowl and mix well with a little of the cooking liquid from the peas.
5. Remove the saucepan from heat, stir in the mint mixture and add salt and pepper to taste.
6. Place in a warm dish and serve immediately.
