Double Pea Mash

1. 1

   In a large saucepan, cover the split peas with water, bring to the boil, then simmer until the peas are soft but still holding their shape. Don't turn it into soup! This stage usually takes me 35-40 minutes, but varies according to the type and age of the split peas.

2. 2

   Drain the peas then return them to the pan and mash them with a large fork (laborious) or a potato masher (much easier). The texture will be like very dry mashed potatoes.

3. 3

   Add the frozen peas (still frozen), the olive oil, the juice of a lemon, the garlic and the mint, and beat furiously with a wooden spoon over a low heat. The liquids will loosen the texture up a bit.

4. 4

   When the Double Pea Mash has heated up again and the frozen peas are frozen no longer, season to taste with salt and freshly ground pepper.

5. 5

   Taste the mixture, and if you think it could benefit from more olive oil, garlic, mint or lemon juice, then add them.

6. 6

   Serve! Enjoy! Go back for seconds! (That is, if there is any left to go back for. My children eat vast quantities of this, given the chance.).

No additional tips available.