This historic manor had an old-school gas stove called an AGA, where you would place your bread between two wire screens before inserting into the hinged door to brown. Out would come toast, accompanied by a table spread that included a pot of jam, a crock of butter, tea, and a bowl of warm peas from the night prior.
- Yield: 3 Servings
- 1 cup (150 g) shelled fresh peas (or frozen)
- 1½ teaspoons unsalted goat’s milk butter
- 1 shallot, sliced paper thin
- 1 teaspoon unsalted vegetable stock or filtered water
- 1½ tablespoons chopped fresh mint leaves
- 2 teaspoons (5 g) grated aged Parmesan
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon Himalayan pink salt
- Pinch of freshly ground black pepper
- 3 thin slices dark rye or whole grain sourdough bread, each about 1 cm thick
- Bring 3 cups (720 ml) water to a boil in a small saucepan. Add the peas and cook for 30 seconds. Drain immediately and set aside.
- Heat 1 teaspoon of the butter in the saucepan just used for the peas and add the shallot. Sweat the shallot over medium-low heat for 5 minutes, or until translucent. Add water or vegetable stock.
- Add the peas back to the saucepan and stir to warm and combine.
- Transfer the peas mixture to a food processor along with 1 tablespoon of the mint leaves. Season with 1 teaspoon of the Parmesan, the lemon juice, salt, and pepper. Pulse until smooth.
- Toast the bread slices underneath the broiler or in a toaster oven until light golden.
- Spread a scant amount (½ teaspoon) of the remaining goat’s butter on each toast followed by 2 heaping tablespoons of pea mash.
- Spread the mash on each toast with the back of a spoon and sprinkle with the remaining teaspoon of grated Parmesan.