This Gordon Ramsay’s Mushy Peas Recipe is a creamy and easy recipe, which is made with frozen peas and heavy cream. It’s the perfect 10-minute side dish, ready in about 8 minutes.
Jump to RecipeGordon Ramsay’s Mushy Peas Recipe Ingredients
- 280g frozen peas
- 60ml heavy cream
- 14g butter
- 2.5g salt
- 2.5g pepper
- Optional: lemon zest, mint, garlic
How To Make Gordon Ramsay’s Mushy Peas
- Boil the peas: Bring a small pot of lightly salted water to a rolling boil. Add the frozen peas and cook for exactly 3 minutes.
- Drain and blend: Immediately drain the peas well. Transfer them to a blender or food processor. Add the heavy cream, butter, salt, pepper, and any optional flavorings you’re using.
- Pulse to combine: Pulse the mixture a few times until it is mostly smooth but still has some texture and chunks of peas. Do not over-blend into a smooth puree.
- Serve immediately: Taste and adjust the seasoning if needed. Serve hot.
Recipe Tips
- How do I get the right texture? The key is to pulse, not puree. You want a “chunky-smooth” texture, not baby food. Pulse the blender in short bursts until you reach the desired consistency.
- How do I keep the peas bright green? Don’t overcook them. Boiling the peas for just 3 minutes is enough to cook them through while retaining their vibrant green color.
- Can I make this without a blender? Yes. If you don’t have a blender or food processor, you can use a potato masher or the back of a fork in a bowl to achieve a similar rustic, chunky texture.
- Can I use fresh peas? You can, but high-quality frozen peas are often sweeter and more tender than fresh ones, as they are flash-frozen at peak ripeness. If using fresh peas, you may need to adjust the cooking time slightly.
What To Serve With Mushy Peas
Mushy peas are a classic British side dish. They pair perfectly with:
- Fish and Chips
- Shepherd’s Pie or Cottage Pie
- Pan-seared scallops
- Roasted chicken or pork chops
How To Store Mushy Peas
Refrigerate: Store leftover mushy peas in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat gently in a saucepan over low heat or in the microwave. You may need to stir in a splash of cream or milk to loosen the texture.
Mushy Peas Nutrition Facts
- Calories: 100 kcal
- Carbohydrates: 10g
- Protein: 4g
- Fat: 5g
- Saturated Fat: 3g
- Sodium: 500mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe dairy-free?
Yes. To make it dairy-free, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a vegan butter or olive oil instead of regular butter.
Why are my mushy peas watery?
This usually happens if the peas are not drained well enough after boiling. Make sure to drain them thoroughly before adding them to the blender to avoid a watery consistency.
What optional flavors work best?
A small amount of fresh mint is a classic and delicious addition. A squeeze of fresh lemon juice or a little lemon zest added at the end can also brighten up the flavors beautifully.
Try More Recipes:
- Gordon Ramsay Beef Liver Recipe
- Gordon Ramsay Pea Risotto Recipe
- Gordon Ramsay Chicken Noodle Soup Recipe
Gordon Ramsay’s Mushy Peas Recipe
Course: Side DishCuisine: BritishDifficulty: Easy3
servings5
minutes3
minutes100
kcalA quick, creamy, and chunky side dish of mushy peas, elevated with butter and cream for a rich finish.
Ingredients
280g frozen peas
60ml heavy cream
14g butter
2.5g salt
2.5g pepper
Optional: lemon zest, fresh mint
Directions
- Boil frozen peas in salted water for 3 minutes.
- Drain the peas thoroughly.
- Transfer the hot peas to a blender with the cream, butter, salt, and pepper.
- Pulse a few times until the mixture is mostly smooth but still has some texture.
- Taste, adjust seasoning if needed, and serve immediately.
Notes
- Do not over-blend; the texture should be chunky, not a smooth puree.
- Draining the peas very well is key to preventing a watery result.
- For a classic flavor pairing, add a few fresh mint leaves to the blender.
- This dish is best served hot, immediately after preparing.
