Melt the butter in a saucepan.
Add the peas, milk, mint and a little salt and pepper.
Bring to the boil, stirring, reduce the heat, cover and simmer very gently for 10 minutes until really soft.
Crush the peas with a potato masher to break them up into the liquid so you end up with a thick, lumpy texture.
To freeze: Pack in a rigid container, seal and freeze for up to 6 months
How To Cook Your Favourite Takeaways At Home by Caroline Humphries is published by How To Books Ltd, priced £9.99.