Melt knob of Butter in a Saucepan sweating the diced Shallots until soft.
Add the Bird’s Eye Garden Peas, stock and wine, leave to boil (cooking the peas according to the cooking instructions on pack).
Finely chop the Mint Leaves and add to the pan. pop a lid on the pan and simmer for a few minutes to Infuses the flavours.
- Take off the heat, season to taste and serve.