Christmas peas

Christmas peas

Flecked with the pink of grapefruit and peppercorns, this bowl of peas provides a much needed flash of green at the Christmas dinner table. Certainly not traditional, but zingily flavoursome and super-quick to prepare.

Christmas peas

You’ve heard of pigs in blankets. How about sprouts in blankets?

  • Serves icon Serves 4
  • Time icon Hands-on time 10 min

Flecked with the pink of grapefruit and peppercorns, this bowl of peas provides a much needed flash of green at the Christmas dinner table. Certainly not traditional, but zingily flavoursome and super-quick to prepare.

You’ve heard of pigs in blankets. How about sprouts in blankets?

Nutrition: Per serving

Calories
109kcals
Fat
6.6g (4g saturated)
Protein
3.4g
Carbohydrates
7g (4.1g sugars)
Fibre
3.5g
Salt
0.1g

Ingredients

  • 30g unsalted butter, softened
  • 2 tbsp mixed soft herbs, chopped (we used basil, chives, tarragon and parsley)
  • ΒΌ tsp pink peppercorns, roughly crushed
  • Big pinch salt flakes
  • 1 pink grapefruit
  • 250g frozen peas
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the butter in a bowl and mix in the herbs, peppercorns and salt.
  2. Cut the peel from the top and bottom of the grapefruit, then sit it on a board and slice off the remaining peel. Cut out 2 segments, cutting inside each segment membrane (so any pith is left behind). Break the 2 segments into a few pieces, then gently stir them into the butter (keep the rest of the grapefruit for breakfast).
  3. Cook the peas in salted boiling water for 2 minutes, then drain and add back to the pan with the butter. Cover with a lid and leave to melt for a minute, then stir well; the segments should break apart into individual little β€˜pearls’, which pop when bitten into and release their sharp-sweet juice.

Nutrition

Nutrition: per serving
Calories
109kcals
Fat
6.6g (4g saturated)
Protein
3.4g
Carbohydrates
7g (4.1g sugars)
Fibre
3.5g
Salt
0.1g

delicious. tips

  1. Scale it up Double up the butter quantities and keep the extra in the freezer or fridge for other boiled or steamed veg. You can also add more peas, depending on how many people are around the table

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Caraway and honey-roast carrots and parsnips

Looking for an alternative carrot dish to go with your...

Save recipe icon Save recipe icon Save recipe

Summer salads and sides

Braised peas and carrots

Along with the traditional peas and carrots, we have spring...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Christmas red cabbage

What’s the best way to cook red cabbage? Like this!...

Save recipe icon Save recipe icon Save recipe

Brussels sprouts recipes

Brussels sprouts with crispy chestnuts

A classic Christmas brussel sprout recipe with a gorgeous buttery...

Save recipe icon Save recipe icon Save recipe

Roast potato recipes

Best-ever fluffy roast potatoes

Are these the best-ever roast potatoes of all time? We...

Save recipe icon Save recipe icon Save recipe

Potato recipes

Crispy pan potatoes

Who can resist a pan filled with crispy, golden potatoes?...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just Β£5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.