Smashed peas on toast

Got smashed recently? Nah, me neither. It’s not so good for us in these already anxious times (and it is Dry July, after all). Personally, I got really tired of all the ‘wine mum’ memes on social media during lockdown. There’s nothing like being encouraged to join a tribe to make me want to run screaming in the other direction. I also interviewed a couple of experts who had some sobering things to say about using alcohol as a lockdown coping mechanism. It’s more common sense than rocket science, but both seem to be in short supply.

A much cheaper, healthier and family-friendly way to get smashed is to try these peas on toast. You can be fancy, and serve them on little crackers or crostini when you have a few people over for dinner, or you can turn them into dinner if you eat them with a poached or fried egg on top. As it is, this amount serves two generously – and makes a good working from home lunch. Cheers! 

Smashed peas on toast

I prefer baby peas (sweeter and cuter) to ordinary ones for this dish, because the big ones can be a bit mealy. But use whatever you have. 

  • 4 tsp butter or olive oil
  • 1 large clove garlic, peeled and sliced
  • Finely chopped red chilli, to taste (optional)
  • A handful of fresh parsley and mint, finely chopped
  • 2 cups frozen peas
  • 2 Tbsp water
  • A handful of fresh parsley and mint, finely chopped
  • 4 slices bread – preferably baguette, pita, or wholegrain toast

Melt half the butter or olive oil in a small pot set over medium heat. Add the garlic, followed by the peas and the water. Crush the peas with a potato masher or a fork as they cook, until you have a rough puree (this will take about three minutes). Stir in the chopped herbs. While the peas are cooking, toast the bread and spread with the remaining butter or olive oil. Arrange the toast on a plate and pile the crushed peas on top, allowing for a bit of artistic scattering. Season well with salt and pepper and serve.

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