Minty Crushed Peas
A classic pairing for peas is fresh mint – this I know is not new. It’s like strawberries and cream; they work so well together it’s hard not to think of them as one. I have been growing some spearmint in my garden this year, so I opted to use that instead of regular mint. It has a softer, milder flavour and allows the sweetness of the peas to shine through. I cooked my peas with the spearmint leaves in boiling salty water, then crushed them lightly and stirred the spearmint through. If you want more mashed/mushy peas, use a hand blender and blitz the peas for a thicker end result. Enjoy!
Place the peas and spearmint leaves in a small saucepan and cover with 200ml cold water. Bring to the boil and simmer for 3- 5 minutes until tender. Drain (reserving the water to adjust consistency if necessary) and then crush with a potato masher. Season to taste. Delicious hot or cold.
Andrea Stewart
It’s not surprising that three of Andrea Stewart’s favourite foods are bread, butter and champagne, since her approach to all things culinary has always been pure and simple. This experienced, creative and enterprising chef and editor approaches cooking and eating with a solid appreciation for fresh, local and seasonal ingredients. Andrea’s journey with food began while living in France, working as an au pair for Grace Jones. While feeding the young offspring of the famous singer, she was tempted on a daily basis by the busy, colourful French food markets. Later on, she spent a summer at Ecole de Gastronomie Francaise Ritz-Escoffier and fell in love all over again with everything France had to offer. Upon returning to Canada, she was accepted at the acclaimed Stratford Chefs School and after completing her first year she headed to New York to further sharpen her skills, working alongside some of the finest (including Iron Chef Masaharu Morimoto) and catering Martha Stewart’s executive meetings. Andrea returned to Toronto in 1996, and further immersed herself in her career, working at some of the city’s top food fixtures, including Mildred Pierce and Ace Bakery. She eventually took a side-step out of the kitchen and into the halls of magazine publishing, landing a position as Food Editor of Wish Magazine in 2004. While inspiring busy Canadian wonder-women to cook from scratch, she published her first cookbook, Wish, Market to Table. From street food to fine dining to unfamiliar grocery stores, food still motivates Andrea at every turn. She recently sold everything but a prized collection of cookbooks and moved to the U.K., where her culinary library spans the two floors of her London flat. She won’t rest until she has cooked from every one of them!