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!