Braised peas with anchovies, garlic, mint and potatoes | Grant Kilvington's Website
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Ingredients
- 8 chat (baby) potatoes
- 120ml extra virgin olive oil
- 8 anchovy fillets
- 3 cloves garlic, sliced
- 4 eschalots, finely sliced
- 4 cups frozen or fresh peas
- 1/2 bunch flat leaf parsley, chopped
- sea salt and freshly cracked black pepper
- 5 sprigs mint, leaves torn
- 1/2 lemon juiced
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