Fresh Pea Sauce

When fresh green peas are in season use this sauce to your culinary advantage. It is a stylish accompaniment to any delicate meat, such as veal or chicken or lamb.


50 g butter

1 onion, finely diced

400 g fresh peas, shelled, blanched

500 ml litre cream

25 g baby spinach, washed, dried well

Sea salt and white pepper, to season


Place a large saucepan over medium heat. Melt the butter. Add the onion,

sauté until soft and translucent. Add the blanched peas and warm through.

Add the cream, bring the mixture to the boil. Add the baby spinach, cook

until wilted. Remove from heat, blend in a food processor and pour the

sauce through a fine strainer into a large jug. Season to taste, cover and

keep warm.