Possibly the poshest green peas you'll ever have the pleasure of eating.
2 tbsp extra virgin olive oil
1½ tbsp unsalted butter
pinch sea salt
2 eschalots, finely diced
2 anchovies, chopped
1 tsp mild chilli flakes
3 cups frozen peas
1 cup good-quality chicken stock
freshly ground black pepper
1. Heat extra virgin olive oil, butter and sea salt together over a low heat in a frying pan. Add eschalot, anchovies and chilli flakes and gently cook until softened (about 2-3 minutes). Add peas, stir through, then add stock and pepper and bring to a simmer. Cook until very well done, about 20 minutes.
2. Remove from heat and allow to cool. Crush the peas randomly with a fork, making sure there are mashed peas and whole peas.
3. For the potatoes, place whole potatoes in boiling salted water and gently boil until tender (about 15-20 minutes), drain and lightly crush. Toss in a large bowl with combined olive oil, lemon juice, mint, salt and pepper.
4. Serve peas and potatoes at room temperature, or heat them up if you wish.