Split Green Pea Mash

This traditional English split green pea mash gets a vibrant twist with the addition of fresh parsley and mint, turning a humble side into something delightfully refreshing. Imagine the earthy comfort of simmered peas, softened to a rustic texture that pairs beautifully with the crispiness of deep-fried fish or the richness of grilled duck and pork. Its subtle herbal notes evoke cosy pub gatherings, where simple ingredients shine with unexpected brightness—a bit like finding a sprig of mint in your peas pudding, purely by happy accident.

The mash offers a satisfying, velvety consistency when blended smooth, or a hearty, chunky bite if left rough, all enhanced by a knob of butter for that indulgent finish. Flavours dance between the nutty depth of the peas and the zesty lift from the herbs, creating a side dish that feels both nostalgic and innovative. Perfect for elevating weeknight dinners or impressing at casual suppers, it whispers of countryside walks and hearty meals shared with friends.

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6 Portions

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Prep: 5 minutes
Cook: 30 minutes

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

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.
To Finish: Stir in the butter, mint, parsley and seasoning, mix until well combined. Serve or keep warm until ready to serve.