300g frozen peas
1 fish stock cube in enough water to cover the peas or – even better – homemade fish stockHandful each chopped mint and chopped parlsey
2 spring onions chopped
1 garlic clove chopped
Salt & pepper to taste
Sauté the spring onion and garlic until soft in the oil.
Add the peas and stir to get rid of some of their frost.
Cover with fish stock and bring to the boil.
Leave to simmer until the liquid has reduced to about a third.
Add the herbs.
Blitz until completely smooth and then season with salt and pepper to taste.
I made mine ahead and then reheated to serve, topped with seared scallops and grilled black pudding.