Avocado on toast has long reigned supreme on brunch menus, but its environmental impact and ubiquity have left many looking for a fresh, homegrown alternative. Celebrity chef James Martin has stepped in with a brilliant solution that's not only creamier but also far greener for the planet.
The Sustainable Swap: Broad Beans for Avocado
In a move set to delight eco-conscious foodies, James Martin has championed the humble broad bean as the perfect substitute. The chef explained that when blended, broad beans transform into a creamy, vivid green purée strikingly similar to avocado, but with a significantly lower carbon footprint. This simple switch tackles the strain that soaring avocado demand places on supply chains in countries like Mexico and Kenya.
How to Make Broad Bean Guacamole
Martin's method, shared on 08 January 2026, is straightforward and mirrors the preparation of traditional guacamole. The key is to blanch 360g of shelled broad beans (fresh or frozen) for three minutes before refreshing them in cold water. The beans are then blitzed in a food processor with extra virgin olive oil, coriander stalks, half the leaves, and the zest and juice of one unwaxed lime.
The resulting silky purée is seasoned and lavishly slathered on toast. It's garnished with the remaining coriander leaves, a pinch of chilli flakes or sliced red chilli, an optional sprinkle of sumac, and a final drizzle of olive oil. The inclusion of finely diced red onion adds a classic guacamole bite.
A Tastier, Greener Breakfast Routine
This isn't just a recipe; it's a call to shake up your morning meal with sustainable, locally-sourced ingredients. James Martin's broad bean guacamole offers a delicious way to enjoy a creamy toast topping while actively reducing your environmental impact. It proves that culinary innovation can be both kind to the palate and the planet, providing a viable and tasty option for avocado-avoiders and eco-warriors alike.
