Lemon, Pea & White Bean Toast

Set at The Morning Room

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 2 for lunch (4 slices)

a small spring lunch

Ingredients

• 150 g frozen peas
• 1 standard 400 g tin cannellini beans, drained and rinsed; approximately 240 g drained
• 1 tablespoon olive oil, plus a little for the bread if wanted
• Finely grated zest of half a washed lemon
• 1 tablespoon lemon juice to start, plus more to taste
• 1 tablespoon chopped flat-leaf parsley
• 4 medium slices sourdough bread
• Salt and black pepper, to taste
• 1–2 tablespoons warm water if needed

Method

1. Cook the frozen peas according to the packet instructions. Drain thoroughly.
2. Put the drained beans into a saucepan with a splash of water. Warm gently, stirring, until hot. Drain off any excess liquid.
3. Transfer the beans and peas to a bowl. Mash roughly with the olive oil, lemon zest and the first tablespoon of lemon juice. Leave some peas and beans whole. Add a little warm water only if the mixture is too stiff to spread.
4. Stir in the parsley. Taste and adjust the lemon, salt and pepper.
5. Toast the bread and divide the warm mixture over the four slices. Finish with a little more parsley if wanted and serve promptly, two slices per person.

Essy note: Eat at the little table with something crunchy alongside if you like. The toast is a companion to Willowmere's spring mood rather than a dish from a particular story.

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 22 October 2026

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