Czech Yellow Pea Mash with Fried Onions

Yellow pea mash is made from dried split legumes. First pick them over, rinse thoroughly under cold running water and let them drain in a sieve.

Tip them into a heavy-bottomed pot, cover with cold water so they are fully submerged, add the bay leaf and bring to a boil. Skim off the grey foam from the surface as it forms.

Lower the heat and simmer covered over low heat for 35 to 40 minutes, until the legumes are completely soft and most of the water has been absorbed. Stir occasionally at the bottom so nothing sticks, and top up with water if needed.

Remove the bay leaf. Mash the softened legumes with a fork or a masher into a thick, smooth paste, then season with salt and pepper. Rub the dried marjoram between your fingers to release its aroma and stir it in.

Meanwhile, chop the onion finely and fry it in the hot lard in a pan for 8 to 10 minutes until golden, so it caramelises nicely. Near the end add the pressed garlic and saute briefly, about a minute.

Stir half of the fried onion into the mash for flavour and keep the rest on top as a crispy garnish. Season the finished side dish with salt and serve it warm, ideally with smoked meat, sausage or a fried egg.