Green Pea Porridge, Chargrilled Asparagus & Fried Egg

Andi Oliver

Andi Oliver

9th June 2017
Andi Oliver

Green Pea Porridge, Chargrilled Asparagus & Fried Egg

Pea and parsley porridge? Yes please! This recipe was born from an old Scottish dish called skirlie which is a savoury porridge, think of it as oat risotto and you're there, both fresh and comforting with a silky egg for a self saucing plate. Once you start it’s hard to stop! I've made beetroot, leek, shrimp... you get the picture. I've used a garnish of also bang in-season chargrilled asparagus for added textural happiness.
Photography by Tom Mattey.


  • serves 4
  • 280g Frozen green peas
  • and a further 120g peas
  • 1 large finely chopped Shallot
  • 2 cloves finely chopped /crushed garlic
  • 2 finely chopped spring onions
  • 100g jumbo porridge oats
  • 50g manchego cheese
  • 40g butter
  • 150ml white wine
  • 1 fried egg per plate
  • 1 bunch asparagus ,trimmed


In a heavy bottomed frying pan over a low heat gently soften the shallot, spring onions, and garlic in the butter until soft but still uncoloured, add the 250g frozen peas and white wine and keeping the heat low braise for a further 10 mins.add the oats and stir continuously for approx another ten mins until the oats are cooked and the mixture has come together and looks like a breakfast porridge would, add 30g of the cheese and then put to one side. Do not be alarmed we are going to sort the colour out now!! Take the rest of the peas and blitz them together with the parsley and a splash of water( about 30ml) to loosen the mixture then stir this into the porridge this will return the mixture to a gorgeous vibrant green colour.
Place a lightly oiled griddle or frying pan on a high heat and when its almost smoking add the trimmed asparagus and grill on each side for around 2-3 mins until coloured and tender .
Dress the porridge onto a plate top with the asparagus and a fried egg and grate the remainder of the cheese over the top.

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