Microwave the peas in a minimum amount of water (about a tablespoon or two) until they are tender. Drain, reserving the liquid for future need, if the mush turns out too dry. Add the knob of butter, the cream and some seasoning, process until almost smooth, adding some of the reserved liquor if the paste is too stiff.

Wonderful with Salmon. See Val’s Fish Parcels

A sprig of mint and/or a garlic clove could be added during the cooking. That’d bring it closer to Nigella Lawson’s “Up-market Mushy Peas”.