Ingredients

Pea Mash

• 600g dried split green peas
• 1 garlic clove, bruised with the back of a fork
• 1 bay leaf
• 1 sprig parsley
• 1 sprig mint

To Finish

• 2 tbsp butter
• 2 tbsp mint, finely chopped
• 1 tbsp parsley, finely chopped
• maldon salt and freshly ground black pepper

Method

1. Pea Mash: Rinse the split peas in several changes of water. Place the peas in a sauce pan with the remaining ingredients and cover generously with water and place over a moderate high heat, bring to the boil then reduce the heat to moderate-low. Leave the peas to simmer for 55-60 minutes or until the peas are very soft. Remove the bay leaf, parsley and mint. Mash the peas with a potato masher or fork, so that you have a rough mash. For a smother texture pass half or all through a mouli, sieve or blend in a food processor.
2. To Finish: Stir in the butter, mint, parsley and seasoning, mix until well combined. Serve or keep warm until ready to serve.