Tia Miranda, Glamorous Virtual Cook
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This week, everyone's favourite:
Gruber Peas au Naturel

"These taste very very good and all serve four"
says Tia Miranda

You will need:

2lb/1kg small peas (frozen will do)
Bunch fresh mint
1/2pt/250ml double cream
sugar, salt and pepper

1. Cook the peas slowly, in a tablespoon at most of boiling water until they are tender.

2. Add about half a teaspoon of sugar,salt and pepper. Chop the mint and add that too. Add the cream

3. Puree the mixture in the food processor

4. Serve cold or at room temperature as a salad or for a very sophisticated picnic.

Gruber pea soup

Follow recipe above but at point 4. add one pint of vegetable or chicken stock before you blend it.

Gruber pea pasta

1lb (500g) penne pasta
2oz (50g) butter
1 onion
4 oz bacon (optional)
2lb/1kg small peas (frozen will do)
Bunch fresh parsley
1/2pt/250ml double cream
sugar, salt and pepper

1. Start boiling about 3pts salted water for the penne

2. Fry the onion in the butter until the onion looks transparent, then if you are using bacon, chop it into small pieces and fry with the onion for a couple of minutes

3. add the peas and cook gently until they are tender

4. put penne in the boiling water

5. While the penne cooks, add parsley, cream, 1/2 teaspoon sugar, salt and pepper to the peas and bring the cream to just below boiling point

6. Drain pasta, add penne and serve.

DIEGO BROWN SAYS: "top grub Tia Miranda!"