Minted Peas with Cucumber

Serves: 4

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 1 bunch(es) spring onions
• 175 gram(s) cucumber
• 450 gram(s) (1lb) podded fresh or frozen peas
• 50 gram(s) butter
• 142 ml carton crème fraîche
• 45 ml (3tbsp) vermouth, eg Noilly Prat
• 30 ml (2 level tbsp) chopped mint
• Salt and freshly ground black pepper
• 2.5 ml (1?2 level tsp) caster sugar
• Fresh mint sprigs to garnish

Method

1. Trim and slice spring onions; halve the cucumber lengthways, scrape out seeds and thickly slice.
2. Bring a pan of water to the boil; add the peas and simmer for 5min or until tender and just cooked through. Drain, return to the saucepan and keep warm.
3. Heat the butter in a frying pan. Add the spring onions and cucumber and sauté for 3min. Add the crème fraîche and vermouth and bring to the boil. Bubble for 2-3min. Add the peas and mint. Season generously; add the sugar.
4. Serve garnished with mint.

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