This is one of my most favourite ways to enjoy peas at any time of the year. They are delicious served with simple grills or a gutsy roast. Particularly nice a new season roast leg of lamb. I like a thick puree so in our picture no extra stock or cream were added.

Ingredients

• 50 grams butter
• 1 fennel bulb, finely sliced
• 500 grams frozen baby peas
• ¼ cup chicken stock
• 2 tblsp chopped fennel fronds

Method

1. Heat the butter in a large frying pan and when melted add the sliced fennel and cook stirring for a few minutes until the fennel softens.
2. Add the peas and stock, cover and bring to the boil. Lower the heat and simmer gently for about 6-8 minutes until the peas are tender.
3. Sieve in a mouli and return the puree to the pan. Add cream or extra stock to make the puree of the preferred consistency. Season with the chopped fennel fronds, salt and pepper. Alternatively puree in a food processor.