Pea shoot coulis

A sophisticated take on mushy peas! Serve with pan-fried fish and oven-baked chips

Serves: 4
Preparation and cooking time: 20 minutes

What you need:

• 6floz Chicken Stock
• 1 Shallot
• 1 Garlic Clove
• 3tbsp Crème Fraiche
• 100g Pea Shoots
• 1tbsp Butter
• 1tsp Corn flour

What you do:

1. Finely chop the shallot and garlic clove.
2. Heat the butter in a saucepan then add the shallot and garlic.
3. Fry until starting to colour then add the chicken stock and crème fraiche. Stir thoroughly, then simmer for 5 minutes.
4. Remove from the heat and add a handful of pea shoots. Using a hand blender, blitz until smooth. Continue to add pea shoots a little at a time until you have combined them all with the stock mixture. (For a seriously smooth sauce press through a sieve then return to the pan.)
5. Mix the cornflour with 3 tbsp water then add to the sauce while it is off the heat, continuing to whisk thoroughly. Return the pan to the heat and bring to a simmer for 2 -3 minutes. If you would like a thicker sauce, use 2 tsp of corn flour.

Handy tips:

Serve with chicken breasts wrapped in Parma ham then roasted until golden brown along with roasted new potatoes, butternut squash and chantenay carrots. Or why not try it with pan-fried scallop and crispy bacon.

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