bread

incredible smashed peas and broad beans on toast

servings
4

method

England is famous for its mushy peas, so to celebrate this great little vegetable I’ve decided to do my own take on the whole mushy pea thing. This is the kind of food I love to cook and eat outdoors, especially when the sun’s out. All my friends who have tasted this have absolutely loved it – so I know you will too.

Don’t use frozen peas and broad beans for this because it sort of misses the point. Made with raw peas and sweet fresh broad beans, the whole thing will taste alive and just like summer. Think mown lawns and warm sunny evenings! Get them early enough in the season and they’ll be even sweeter. Farmers’ markets and good supermarkets are beginning to sell pea shoots – use them in the same way as salad leaves. They’re great.

Pod the peas and broad beans, keeping them separate. Put any really small ones to one side to use in the salad.

This next bit is best done in a pestle and mortar, in batches if necessary. (You can pulse it in a food processor instead, but you won’t end up with the lovely bashed and bruised flavor that makes this dish incredible.) Bash up half the mint leaves with the peas and a pinch of salt. Add the broad beans a few at a time and crush to a thick green paste.

Mash in a few tablespoons of extra virgin olive oil to make the paste really gorgeous and spreadable. Stir in the pecorino. If the mixture is a bit stiff, add a little more oil to loosen it. Add about three-quarters of the lemon juice – this will bring the whole story together. Have a taste and see what you think. You want the richness of the pecorino and the oil to balance nicely with the freshness of the peas, beans and mint. Season with more salt and some pepper if you need to.

Toast the bread on both sides, either on a barbecue or in a hot griddle pan. Rub each slice twice only (very important) with the cut side of the garlic and top with some smashed peas and half a ball of mozzarella.

Dress the pea shoots, the remaining mint leaves and the reserved small peas and beans with the rest of the lemon juice, olive oil, salt and pepper and scatter this salad over the crostini. Finish with a little more olive oil and a grating of pecorino. Very delicious!
PS Just to get you thinking, this paste tossed with tagliatelle ... oooh! Dolloped over a piece of grilled white fish ... double oooh!

• from Jamie at Home

ingredients

• 500g peas in their pods (about 150g shelled weight)
• 700g broad beans in their pods (about 250g shelled weight)
• a small bunch of fresh mint, leaves picked
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 50g finely grated fresh pecorino cheese, plus extra for serving
• juice of 1 lemon
• 4 slices of sourdough bread
• 1 clove of garlic, unpeeled, cut in half
• 2 large balls of buffalo mozzarella cheese, torn in half
• a handful of pea shoots

share this page

Pin It

keep up-to-date

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by atiyah on Mon 09 May 2011 @ 13:13

it loooks gud........

2. by Emma on Thu 23 Jul 2009 @ 16:29

I tried this recipe and i loved it! It's really delicious! Thanks Jamie Oliver.

3. by Lennie on Fri 17 Jul 2009 @ 22:23

georgeous summer recipe! sure nice for a picknick on the beach...

I love your show and your book is a treasure!

4. by monicanada on Wed 03 Sep 2008 @ 18:44

i need jamies recipe with breaded broad beans that he deep fried and ate with a dip..i grew my first broad beans but i forgot the recipe,can any -one help..:) thanks a million

5. by norah delseni on Sun 27 Jul 2008 @ 01:14

Love your show, I watch on Saturday mornings. wouldn't miss. I am originally from Lancashire and watching your show keeps me in touch with my roots. I made tonight the Courgette Marinara, withPenne... it was so delicious, would you print the recipe in case I missed something, so that I can send it to all my family & friends... Thank you, Norah.. Pensacola, Florida....

6. by JULIA JONES on Thu 10 Jul 2008 @ 01:21

Who would have thought broad beans could taste so good!
Unbelieveably yummy - I put it on my toasted homemade bread and left out the mozzarella. I did use frozen peas, but the broad beans were fresh out of the pod - I looked for small ones but had to take what I could get. It was the first time I'd ever used broad beans in a recipe and it was fun to sit down and shuck the beans! I was definitely inspired by Jamie's enthusiast presentation on his show, Jamie at Home airing on the Food TV Channel, here in south California.
Now, if I could only get the rest of the family to eat this wonderful dish!

7. by terry on Thu 03 Jul 2008 @ 22:28

on your show you aired around third week in June, you had a wonderfull recipe for green beans tossed with a great mustard sauce. would love to have the recipe for the sauce. I would love to make it for a special occasion... Thanks

8. by Brandy on Thu 19 Jun 2008 @ 04:20

WOW! I've never eaten something so fresh AND filling! I used a Tunisia Lemon flavored Olive Oil and Meyer lemon, and I didn't grill the bread, I just toasted it. The flavor was incredible. Undescribably sweet, savoury, rich, the lemony aroma...just amazing. My joy of cooking really took off after I started watching The Naked Chef and going to Farmer's Markets. Thank you Jamie for being yourself and sharing that with the world!
Brandy from California

9. by Chris on Wed 18 Jun 2008 @ 21:42

You can find the recipe at food network.com

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_179158,00.html

Funny though, this recipe is not listed there and is the reason I came to THIS site.

10. by steph on Tue 17 Jun 2008 @ 00:13

looks mega tasty

11. by Gail Adams on Fri 13 Jun 2008 @ 02:29

Jamie your an inspiration to us all. I'm an Aussie married to a Londoner so we really relate to your work. All the best to you and your family.
Kindest regards
Gail Adams

12. by Becka Chiverton on Thu 12 Jun 2008 @ 15:35

This is absolutely fab - my dad made it the other week as an apertiser when we went for dinner - and a real hit for all the family! My 18 month old son is a huge fan!!

leave comments

related recipes

rolled bread of parma ham, nice cheese, egg and basil
Proceed through the basic bread recipe until Stage 5, dusting the dough with flour as you shape it into...
Read more

grilled flatbreads with rosemary oil
Follow my basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock...
Read more

videos

HOW TO chop an onion.

BBQ chicken, sausages and rib eye steak

shortcuts

Jamie
• News
• Diary
• Biography

Recipes
• Recipes
• Member recipes

Shop
• Jme Shop
• Mobile apps
• Jamie Oliver Products
• Wood Fired Ovens

Books & TV
• Jamie's Great Britain
• Jamie's 30 Minute Meals
• Jamie Does
• Jamie's American roadtrip
• Jamie at Home
• Cook with Jamie
• Jamie's Italy

Restaurants
• Barbecoa
• Recipease
• Jamie's Italian
• Fifteen
• Fabulous Feasts

Campaigns
• Jamie's Food Revolution
• Ministry of Food
• School Dinners

Share
• Forums
• Blogs
• RSS

Party plan
• Jamie at Home

More
• Home Cooking Skills
• Magazine
• FreshOne Productions
• Tonic Productions
• Gardening
• Wine
• Videos