1 garlic clove, crushed to a paste in a mortar and pestle
2 tbsp chopped fresh mint
Β½ onion, chopped
salt and freshly ground black pepper
1 tbsp olive oil
400ml/14fl oz chicken or vegetable stock
3 tbsp white wine vinegar
3 tbsp double cream
1 free-range egg
100g/3Β½ oz fresh peas