peas

with mint sauce butter

  • 4 cups mint leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon malt vinegar
  • 250g unsalted butter, chopped and softened
  • 1½ teaspoons sea salt flakes
  • cracked black pepper
  • blanched peas, to serve
  • micro (baby) lemon balm, to serve
  1. Place the mint in a small food processor and process until finely chopped. Add the sugar, vinegar, butter, salt and pepper and process until well combined. Place the mint sauce butter on a sheet of non-stick baking paper and shape into a log. Roll to enclose, twisting the ends to seal, and refrigerate for 2 hours or until firm. 
  2. Toss slices of the butter with peas and top with lemon balm to serve. Makes 1 log

Note: You can keep extra butter wrapped and refrigerated for up to two weeks.

Photography: Ben Dearnley 

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