Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Bread Series

An open sandwich is a great way of having that bread, while still going slightly easy on the hips. One slice, instead of two, not only halves the carbs, but also turns into a fancy visual treat.

Today, we’re meddling with mushy peas – an oh-so-British item, usually served with fish and chips; but is so versatile and colour is a simply divine addition on any plate. It’s also a far better alternate than mashed potatoes, and is a better play on the eyes. Team the subtle flavour of peas and just a little bit of garlic, against the slightly sweet pumpkin bread by Le Artisan Boulangerie, along with sweet caramelised onions and pungent goat cheese – simply fabulous. Each component can be made beforehand, fairly quickly, with minimal effort. The result is worth every minute!

P.S. These mushy peas work great as a side dish to pasta, tikkas, rice concoction, grilled veggies!

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Photo Credits: The Kitchen Trail

The Recipe
Serves 2


  • 4 pumpkin bread slices
  • 3/4 cup boiled peas
  • 1 tbsp milk
  • 1 tsp olive oil
  • 1 garlic clove
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 cup caramelised onions
  • crumbled goat cheese
  • salt + pepper
  • fresh thyme to garnish


  • Place the peas, milk, olive oil, garlic, thyme and salt in a food processor and give a few pulses to create your mushy peas. You can choose the consistency – smooth or slightly chunky.
  • Toast the slices of bread.
  • Spread some of the peas on each slice, followed with some caramelised onions.
  • Crumble some goat cheese on top and sprinkle some salt, pepper and fresh thyme.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.