Widgets Skip to content
Confit Pea & Mint Relish

Versatile relish to use in the summer months spread on bruschetta, used as a vol au vent filing or canapés.

400 g frozen peas
200 ml olive oil
1/2 tsp salt
1 clove garlic, finely chopped
pinch chilli flakes...

This content is for GOLD Members only - please join, upgrade your membership or sign-in

Join The Secret Supper Society or upgrade your membership by clicking here
or enter your details below to login