- 2 sprigs parsley
- 4 or 5 fresh mint leaves OR hyssop leaves
- 1 or 2 fresh sage leaves
- 3 or 4 fresh small savory leaves
- 2lbs fresh green peas
- 1 cup broth (stock) chicken, beef or vegetable stock
- 1 slice of bread broken into breadcrumbs
- Boil the peas in the broth until almost cooked. For fresh peas this is about 10-12 minutes.
- Take some of the broth and in a separate pan mash it into the herbs and breadcrumbs using a wooden spoon.
- Add half of the cooked peas into the mashed mixture and continue to mash until you have a thick sauce.
- Drain the remaining peas from the pan they were boiled in. Add the sauce and reheat gently.
- When piping hot, serve immediately.
If you have to use frozen peas then weigh out half the amount specified.
If using dried herbs here are the measurements:
mint or hyssop use 1/2 teaspoon | dried sage 1/4 teaspoon | dried savory 1/4 teaspoon.
Mashed peas recipe by Shelagh Caudle
Extra recipe notes:
This is a tasty and easy way of making peas in a medieval style. As half of the peas in this recipe have to be mashed, it is very likely to be the forerunner of what is known as 'mushy peas' still so popular in England today. The mixture of different herbs and breadcrumbs are what give this dish a great texture and herbed flavour.
Not everyone likes peas cooked using the traditional simple method of boiling, so this recipe is worth a try to see if you can change their minds. It makes for an ideal dish when served as an accompaniment to most meats, meat pie and alongside other vegetables such as carrots. So if, for example, you fancy a steak and ale pie for dinner, this dish would be great alongside it, not forgetting the lashings of juicy gravy of course!
