For this side dish, I made the roasted shallots in advance and let them sit in a bowl until I was ready to make the peas. Once the peas were ready I combined everything, and then put them in the microwave for a few seconds just to give them a little more heat as peas cool down so quickly. These were a big hit at Christmas, though for me, I felt the mint was a little overpowering (but I’m not a huge fan of fresh mint, to be honest).
550g/1lb 4oz shallots, peeled, halved
85g/3oz golden caster sugar
1kg/2lb 4oz frozen peas
bunch mint, chopped
3 tbsp good quality extra virgin olive oil
juice 1/2 lemon
1. Heat oven to 200c/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, add shallots and cook for a few minutes to caramelise the outside until golden. Place in the oven for 5 minutes to cook through.
2. Cook the peas in boiling salted water for 2 minutes until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve.
I have a confession to make – I forgot to toss the shallots in sugar and instead of starting them in a pan I put them straight in the oven and left them there for about 15 minutes. They came out delicious, but next time I definitely want to make them according to the recipe.
Original recipe: bbcgoodfood.comPin It