Boil the peas for 2-3 minutes. Drain and then add the cream, 6-7 mint leaves, salt, pepper and some lemon juice. Blend until fairly smooth. Season to taste.
Put a dollop of pea purée on the bread and top with Castello Tickler Extra Mature Cheddar and mint leaves.
To get the best result, use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.