Intermediate
4
Servings
Our method
- Preheat oven to 220°C/Gas 7
- To prepare the pea crush; cook the peas as per the pack instructions, melt the butter in a small pan, add the shallots, thyme and sugar, fry gently until soft. Add the peas and chicken stock. Crush roughly with a potato masher, adjust the seasoning and keep warm.
- Cook the Yorkshire Puddings as per the pack instructions
- Top the cooked Yorkshire Puddings with the sausage and then top generously with the pea crush and serve.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
Aunt Bessie's Yorkshire Puddings
For the pea crush:
2
small shallots, peeled and finely chopped
55
g
butter
1
teaspoon
chopped thyme leaves
1
tablespoon
caster sugar
400
g
frozen peas
150
ml
chicken stock
Sea salt and black pepper
24
mini cocktail sausages, cooked
3
tablespoons
- 4 tbsp rapeseed oil
1
x 12-hole mini muffin tin
