Crushed green peas

Crushed green peas.
Crushed green peas. Photo: William Meppem

Possibly the poshest green peas you'll ever have the pleasure of eating.


2 tbsp extra virgin olive oil

1½ tbsp unsalted butter

pinch sea salt

2 eschalots, finely diced

2 anchovies, chopped

1 tsp mild chilli flakes

3 cups frozen peas

1 cup good-quality chicken stock

freshly ground black pepper


1. Heat extra virgin olive oil, butter and sea salt together over a low heat in a frying pan. Add eschalot, anchovies and chilli flakes and gently cook until softened (about 2-3 minutes). Add peas, stir through, then add stock and pepper and bring to a simmer. Cook until very well done, about 20 minutes.

2. Remove from heat and allow to cool. Crush the peas randomly with a fork, making sure there are mashed peas and whole peas.

3. For the potatoes, place whole potatoes in boiling salted water and gently boil until tender (about 15-20 minutes), drain and lightly crush. Toss in a large bowl with combined olive oil, lemon juice, mint, salt and pepper.

4. Serve peas and potatoes at room temperature, or heat them up if you wish.