Instructions: Melt the oil and butter together in a large saucepan and fry the onion and garlic over a very gentle heat until soft but not brown about 15 minutes.

Add about three quarters of the mint the peas and the stock.

Cook covered until the peas are tender about 5 minutes.

Put half the mixture into a food processor and pulse until you have a coarse puree.

Return to the pan and season.

Add the remaining mint.

Serve sprinkled with parmesan and extra virgin olive oil.

Young freshly picked peas are one of the most special early summer vegetables. This celebrates that flavour.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.