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Pea and Parsley Sauce

1. Heat 2tbsp olive oil in a pan, add 1 chopped onion and cook over a medium heat for 10 minutes until softened. Add 175g frozen petit pois and 200ml vegetable stock and a splash of white wine.

2. Season well, bring to the boil, reduce heat and simmer for 2 minutes. Stir in 5tbsp roughly chopped flat leaf parsley and cook for 1 minute.

3. Place in a blender and carefully whiz until smooth. Season to taste.
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