This is a Raymond Blanc recipe, in which peas are flavoured with marjoram, lemon and olive oil. It's perfect with lamb, fish or chicken.
For 4:
600g fresh shelled or thawed frozen peas
85ml extra virgin olive oil
2 tablespoons finely chopped marjoram
2 tablespoons finely chopped fresh mint
Salt and white pepper
Juice of 1 lemon
Crush the peas in a food processor, using the pulse button. Do not purée them, as it is important to retain much of the texture.
Transfer the peas to a medium saucepan and stir in the olive oil, chopped herbs, plenty of salt and a pinch of white pepper.
Cook the crushed peas on a medium heat with the lid on for 4 minutes. Stir in the lemon juice, then taste and correct the seasoning if you need to.
