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 Peas – Mushy with a difference

4 Medium Baking Potatoes
1 Head of Broccoli
500grms of Frozen Peas
1 Large Knob of butter
1 – 2 dessertspoons of Mint Sauce.


Quickly peel the potatoes and chop into 2cm chunks, add to the saucepan with a pinch of salt and cover with boiled water. Put lid on the pan and turn the heat to medium. Trim and discard the bare end of the broccoli stalk. Slice the rest up and add to the potatoes. Break the florets into even sized pieces and set aside. Add the peas and the broccoli florets to the potatoes and put the lid back on.

Drain the veg, let it steam dry for a few minutes, then tip back into the pan. Add the butter and a good drizzle of extra virgin olive oil, a pinch of salt and pepper. 1 to 2 dessertspoons of mint sauce and roughly mash.

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