Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



At the Biffen’s Kitchen food van, I have replaced the smashed avocado with a more local and tastier alternative, which I call Smashed Avo-No-Cardo! The smashed beanos are simply smashed broad beans, sweet garden peas, lime, salt, pepper and vegan mayo. Blitz and enjoy.

At Biffen’s Kitchen, we love to spread the bean love across our breakfast wraps with a selection of winning combinations: - Grilled halloumi, Devon fried egg, Avo-No-Cardo, pickled onions and chilli jam - Bacon, Avo-No-Cardo and pinkled onions. - Sausage patty, Avo-No-Cardo and a Devon fried egg.

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  • 200 ml 200 Broad beans

  • 2 tbsp 2 Mayo

  • 2 tbsp 2 Olive oil

  • 1 tsp 1 Garlic puree

  • 1 tsp 1 Salt

  • 400 g 400 Garden peas

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  • Blender


  • If you are using frozen or fresh beans & peas, boil until soft. Then add them with all the other ingredients straight to the food processor and blitz until smooth. You will be left with a creamy texture with a nutty and bold flavour.
  • Spoon onto your toast, sprinkle with chilli flakes and drizzle with olive oil. It's that easy, and it will last five days in an airtight container in the fridge.

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