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super-healthy nachos

VEGETARIAN

“These nachos are healthier than your average nachos. The beans are in a super smooth veg blend including tomatoes, red pepper, sweet potato, carrot, celery, onions, garlic and lentils.  Top with a sprinkle of cheese, some freshly chopped toppings and drizzle with your favourite chilli sauce. Watch your guests dive in for more!”

SERVES: 4   PREP TIME: 10 MINS

Ingredients

1 pot of baked beans with benefits

200g tortilla chips, lightly salted

2 large vine-ripened tomatoes, chopped

½ red onion, finely chopped

50g cheddar cheese, grated

Handful chopped coriander leaves

Chilli sauce

Method

  1. Heat the baked beans with benefits as per packet instructions.
  2. Arrange the tortilla chips on a serving dish.
  3. Spoon the beans over the tortilla chips.
  4. Top with the chopped tomatoes, grated cheese, red onion and coriander leaves.
  5. Shake a little chilli sauce over and serve.
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mac ‘n’ peas

VEGETARIAN

“This is a must try – mac “n” cheese receives a health overhaul! A real comfort food dish but with the benefits of garden peas in a smooth sauce of fava beans, split green peas, spinach, onions & garlic”. The best bit is we’ve done all the hard work for you and made the sauce!”

SERVES: 3 (or 2 adults/2 children)   PREP TIME: 5 MINS   COOKING TIME: 20 MINS

Ingredients

1 pot of popping peas with perks

300g macaroni

For the cheese sauce:

30g butter

25g plain flour

250ml milk

50g cheddar cheese, grated

For the topping:

40g breadcrumbs

20g cheddar cheese, grated

Method

  1. Cook macaroni as per packet instructions.
  2. Melt butter in a medium sized saucepan over a medium heat. Whisk flour into butter until smooth. Gradually add the milk and stir to combine. Cook until mixture thickens, about 3 minutes. Add popping peas with perks and cheese and stir until cheese is melted, about 5 minutes. Season with pepper.
  3. Combine the cheesy peas sauce with the macaroni.
  4. Place in an ovenproof container and top with breadcrumbs and cheese.
  5. Place under a preheated grill until top is browned.
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bean & sausage pasta

bace beans with benefits & sausage pasta dish

“Pasta and beans is a sublime combination and the beans provide a great source of fibre. My children adore this dish and will often ask for it. It’s quick to prepare and the whole family enjoy it.”

SERVES: 4   PREP TIME: 5 MINS   COOKING TIME: 20 MINS

Ingredients

1 pot of baked beans with benefits

6 sausages of your choice

400g pasta shapes

1 tblsp oil

1 clove garlic, chopped

1 tin chopped tomatoes

1 tsp low salt stock

½ tsp sugar

Method

  1. Cook and slice the sausages.
  2. In the mean-time cook the pasta as per packet instructions.
  3. Heat the oil in a pan, add garlic. Fry for a few seconds then add tomatoes, stock and sugar. I don’t normally advocate the addition of sugar in savoury cooking but it does help to bring out the flavour of the tomatoes. Add the baked beans with benefits. Heat everything through for 5 mins.
  4. Drain the pasta and return to the pan with the sauce.
  5. Serve and top with the cooked sausage.
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carlin pea, lentil & spinach dhal

VEGAN

“What is dhal (or dal)? It’s both an ingredient and a dish; it refers to a type of dried split pea or lentil and the spiced stew made from simmering the peas or lentils until soft. Warming, comforting and oh so easy to make. Try serving it with cauliflower rice.”

SERVES: 2   PREP TIME: 5 MINS   COOKING TIME: 35 MINS

Ingredients

1 pot of aromatic peas with perks

60g red split lentils, rinsed

1 small onion, chopped

1/4 tsp salt

400ml water

100g frozen spinach

2tblsp oil

½ tsp cumin seeds

½ tsp black mustard seeds

¼ tsp crushed chilli flakes

2 tsp tomato puree

Optional toppings – coriander leaves, sliced red chilli

Method

  1. Place the red lentils, onion, salt and water in a pan. Bring to the boil and simmer for 30 minutes.
  2. Once the lentils are cooked add the aromatic peas with perks and spinach.
  3. Bring to a simmer and heat for 5 mins.
  4. Heat the oil in a separate pan on a medium heat and add the spices. Fry for a few seconds then add the tomato puree. Stir to combine and add to the dhal.
  5. Serve with naan, chapatis or rice. Garnish with coriander and sliced chilli.
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pea & blue cheese topper

VEGETARIAN

“This is a really simple lunch or snack for 2/3 people. Heat the popping peas with perks following the instructions on the pot. Toast some good quality bread such as sourdough, rub with a cut clove of garlic, top with the warm peas and some crumbled blue cheese. You can use the same topping for a baked potato or sweet potato.”

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easy peasy risotto

VEGETARIAN/VEGAN

“The blend of peas and fava beans in the popping peas provides a  lovely natural creaminess to the dish as well as a good source of fibre.”

SERVES: 4   PREP TIME: 5 MINS   COOKING TIME: 25 MINS

Ingredients

1 pot of popping peas with perks

1 tblsp oil

270g risotto rice

175ml white wine

650ml low salt veg stock

Parmesan or vegan alternative

Method

  1. Heat the oil in a pan. Add rice and stir to coat.
  2. Pour in the wine and let it reduce.
  3. Cook for 20 mins, stirring and gradually adding hot stock one ladle at a time.
  4. Add the popping peas with perks, stir and heat through for 5 mins.
  5. Grate over parmesan or cheese of choice.
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pealicious baked mushrooms

VEGETARIAN

“A sublime combination of sweet peas, salty cheese and densely satisfying flat mushrooms. They’re a meal in themselves.”

SERVES: 2 for dinner/4 for starter   PREP TIME: 5 MINS   COOKING TIME: 20 MINS

Ingredients

1 pot of popping peas with perks

4 large flat mushrooms

Oil

80g blue cheese

Method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Clean the mushrooms and remove the stalk (save for a pasta sauce). Place the mushrooms in an oven-proof dish and drizzle with oil. Season with salt and pepper. Bake in the oven for 15 mins.
  3. In the meantime heat the peas following the cooking instructions on pot.
  4. When the mushrooms are cooked remove from the oven and top with the peas.
  5. Crumble the cheese on top and return to the oven for 5 mins.
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meat-free Monday curry

VEGAN

“You can use any leftover cooked veg for this recipe – carrots, beans, parsnips, potatoes, etc. Just add it towards the end of cooking and heat thoroughly. Otherwise follow the recipe here for an aloo gobi style curry.”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 30 MINS

Ingredients

1 pot of aromatic peas with perks

1 tblsp oil

1 medium onion, thickly sliced

2 heaped dessertspoons curry paste (I use Patak’s Rogan Josh)

350g potatoes, scrubbed, skin on and diced small

Half head cauliflower (about 400g) cut into small florets

400g tin chopped tomatoes

Method

  1. Heat the oil in a pan. Add the onion, stir in the curry paste and cook for 5 mins.
  2. Add the potatoes and cauliflower. Stir to coat and cook for a further 5 mins.
  3. Add the aromatic peas with perks, chopped tomatoes and a splash of water.
  4. Simmer for 20 mins until the veg is tender.
  5. Serve with rice, naan or chapatis. Garnish with coriander and serve with sliced onion and yoghurt.
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beans, egg & sausage sharing brunch

“A great dish for serving up at brunch. So delicious and a wonderful healthy alternative to a full cooked breakfast.”

SERVES: 4   PREP TIME: 2 MINS   COOKING TIME: 10 MINS

Ingredients

1 pot of baked beans with benefits

4 sausages of your choice, precooked and sliced

400g tin chopped tomatoes

2 dessertspoons brown sauce

4 eggs

Shredded baby spinach leaves to garnish

Method

  1. Put the baked beans with benefits and tinned tomatoes in a frying pan. Add the cooked sausage and brown sauce, then heat for 5 mins on a medium heat, stirring occasionally.
  2. Make a well in the sauce and crack in an egg. Repeat with the other 3 eggs. Place a lid on top and cook gently until the eggs are set (3-5 mins)
  3. Garnish with the spinach leaves.
  4. Serve with toast or crusty bread to mop up the juices.