Roast Beef and Peas, 2

British chef Jamie Oliver and Martha finish making a roast fore rib of beef with beets and horseradish, and a side of cheesy peas. Part 2.

Cheesy Peas

Bring a small saucepan filled with water to a boil, add salt and return to a boil. Add peas and cook until tender, about 2 minutes. Drain, reserving 4 tablespoons cooking water.
Return peas to saucepan with reserved water and place over medium heat. Add butter and stir until combined. Add cheese and continue to stir until butter and cheese have melted and evenly coat peas. Add more of the reserved cooking water if necessary.
Season peas with lemon juice and white pepper. Ganish with mint and serve immediately.