I am loving mint these days. I used to be very resistant to using it in savoury food other than with lamb or peas and I am not completely wild about in sweets. I always think it rocks in drinks, but recently I’m finding it really freshens things up.

It’s been raining for a few days and I needed to clean out my freezer. What a crap job! Lid crashing down on head and all. I however did find about 2.5 kilograms of frozen peas, 1.5 of these were soooo past the expiry date it’s frightening and too embarrassing to disclose the details here.  I remember thinking I should keep these peas in case of a bodily injury, or burn.  They make THE perfect ice pack. Like the one and only time  I actually needed such an ice pack, back in 2004 when I broke my foot on the dance floor. You never know this sort of thing could easily happen again. 

I digress….

 I also found a chunk of frozen roasted gammon, so we draw the obvious conclusion.  I even happened to have some mint so it was a sign. 

Here I forego anything really innovative for the pure simplicity of flavour allowing three key ingredients to shine through.  It’s delicious and here is how I made it:

  • 2 Tbsp olive oil
  • 1 large onion diced
  • 1 clove of garlic crushed
  • 125gms of gammon or you could use bacon (about 4 rashers), or ham
  • 1 medium orange sweet potato (you could use 2 normal potatoes) but I love the sweet potatoes that are orange on the inside, also lower GI and a superfood
  • 1 handful of fresh mint
  • 700gms of frozen peas
  • 1 litre of stock (I used half veg and half chicken)
  • 250ml (a cup) of milk
  • More gammon, ham or bacon to add at the end, as much as you like, I like a lot

 How to make: 

  1. Heat the olive oil in a large pot on the stove and sweat the onions for a few minutes.  Add the gammon or bacon and the diced potato / sweet potato, garlic and mint and stir for a few minutes

  1. Add the hot stock and cover and cook for 15 minutes
  2. Add the frozen pea’s and cook covered for a further 5 minutes ad then remove from the heat and allow to cool

  1. Adjust the seasoning, add the milk and blend with a hand-held blender or put in a food processor until smooth or as smooth as you want
  2. Reheat and then add the extra gammon, croutons or whatever.  I added a lot of gammon in nice chunky shards. Maldon smoked salt is very nice here too

It’s fresh from the mint, very tasty, a little bit sweet from the sweet potato and the smokiness of the gammon creeping through.

I sit here eating a hot bowl as I type, sipping on a lovely glass of Cab, it’s raining outside and I feel super chuffed that I have managed to (almost) deplete the pea population in my freezer. Let’s hope I don’t incur any injuries anytime soon.

1 Comment

  1. Who cares about the injuries! I would much rather have this awesome soup on hand than a pack of “just in case” frozen peas! yum x

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