Posted on Leave a comment

minestrone soup



VEGAN

“This soup is super tasty! It’s so easy to make. I use aromatic peas with perks as a base. You just add a load of other veg and let it slowly simmer away while you get on with something else. Add whatever vegetables you like and use frozen veg to make it even speedier. My children love this and always ask for seconds. Serve with hunks of good bread and dive in.”

SERVES: 6-8   PREP TIME: 15 MINS   COOKING TIME: 1 HOUR

Ingredients

pot of aromatic peas with perks

1 tblsp oil

1 leek, cut into quarters and finely sliced

1 onion, chopped

2 sticks celery, finely chopped

1 clove garlic, chopped

2 carrots, cut into small cubes

1 tin chopped tomatoes

2 tsp dried italian herbs

1 litre veg stock (I use vegan and gluten free)

1 courgette, cut into small cubes

50g spaghetti, broken into small pieces

Method

  1. Heat the oil in a large pan.
  2. Add the onion, leek, carrots, celery and garlic. Saute gently for 5 mins.
  3. Add tomatoes, aromatic peas, herbs & stock. Bring to the boil and simmer gently for 45 mins.
  4. Add the courgette and broken spaghetti. Cook for a further 15 mins.



Posted on Leave a comment

carlin pea & kale fritters

VEGETARIAN

“These easy fritters make delicious little snacks, great for lunch or part of a sharing platter. Serve with yoghurt for dipping, a crunchy side salad and some spicy chutney.”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 15 MINS

Ingredients

pot of aromatic peas with perks

1 dessertspoon curry paste

2 eggs, beaten

100g wholemeal flour

100g kale, shredded

Oil for shallow frying

Method

  1. Mix all the ingredients together (except the oil).
  2. Heat 2 tblsp oil in a frying pan. Scoop dessert spoonfuls of the mixture and drop into the frying pan.
  3. Flatten them out slightly. Cook undisturbed for 2 mins and then flip over.
  4. Cook for a further 2 mins.
  5. Drain the fritters on kitchen roll and repeat with the remaining mixture. You’ll need to add more oil to the pan.

Posted on Leave a comment

aubergine, carlin pea & tomato curry

VEGAN

“Aubergines are amazing in a curry. They soak up flavours beautifully and have a great texture; firm yet yielding. The sauce in this curry is absolutely delicious. It’s rich despite being really healthy and has great depth of flavour.”

SERVES: 4   PREP TIME: 5 MINS   COOKING TIME: 1 HOUR

Ingredients

pot of aromatic peas with perks

1 tblsp oil

1 onion, chopped

1 large aubergine, cut into 2cm chunks

1 thumb-sized piece ginger, grated

1 tblsp curry paste

200ml coconut milk (1/2 can)

1 tin tomatoes

Method

  1. Heat the oil in a pan. Add aubergine and onion. Fry gently for 10 mins.
  2. Add curry paste. Cook through for 2 mins.
  3. Add the rest of the ingredients. Bring to the boil and simmer gently for 1 hour.
  4. Serve with rice, naan or chapattis. Put the aromatic peas, onion, sweet potato, cauliflower, coconut milk and curry paste in a slow-cooker and place on a high setting for 30 mins.
  5. Turn the slow-cooker down to low and leave for 5-6 hours.
  6. Serve with rice or bulgar wheat and garnish with cashew nuts and chopped coriander leaves.

Posted on Leave a comment

carlin pea, sweet potato & carrot falafel

VEGAN

“These yummy falafel are easy to make and taste sublime with the zingy lime, tahini and chilli slaw. Here I’ve served them on warm flatbreads spread with humous. You could stuff them into pitta bread or just dip them directly into some chilli sauce as a snack”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 15 MINS

Ingredients

For the falafel:

pot of aromatic peas with perks

80g breadcrumbs or porridge oats or Novo Farina pea crumb

30g sunflower seeds

1 tsp harissa paste

Handful chopped parsley or coriander

1 tblsp flaxseeds mixed with 3 tblsp water (egg substitute)

For the slaw and dressing:

1/4 red cabbage, thinly sliced

1 large carrot, grated

1 small onion, thinly sliced

1 lime, squeezed

1 heaped tsp tahini

1 tsp chilli sauce

1 tsp cider apple vinegar

1 tblsp oil

1 tsp maple syrup

1 tsp Worcester sauce (vegan)

Method

  1. Preheat the oven to 220C/200C fan/Gas Mark 6.
  2. Firstly prepare the flaxseed mix and leave for 5 mins.
  3. Mix all the falafel ingredients together, mashing the peas slightly as you go. Stir in the flaxseed mix.
  4. Take heaped teaspoons of the mixture and roll into balls about the size of a golf ball. Flatten slightly.
  5. Place on an oiled baking sheet. Oil the tops and sides of the falafel.
  6. Bake in the oven for 15-20 mins.
  7. Meanwhile make the slaw. Combine all the dressing ingredients then season with salt and pepper. Stir the dressing through the sliced cabbage, carrot and onion.

Posted on Leave a comment

carlin pea, sweet potato & cauliflower curry

carlin pea, sweet potato & cauliflower curry recipe

VEGAN

“Imagine coming home to this super healthy and delicious curry that took minutes to prepare! It’s made in a slow-cooker, really easy to prepare and utterly divine. If you don’t have a slow-cooker then just cook in a casserole pan for 40 mins until the veg are tender.”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 40 MINS/6 HRS (SLOW-COOKER)

Ingredients

pot of aromatic peas with perks

1 onion, chopped

1 sweet potato, cubed

1 small cauliflower, broken into florets

1 400ml can reduced fat coconut milk

2 tblsp curry paste

Handful cashew nuts, toasted

Coriander leaves to garnish

Method

  1. Put the aromatic peas, onion, sweet potato, cauliflower, coconut milk and curry paste in a slow-cooker and place on a high setting for 30 mins.
  2. Turn the slow-cooker down to low and leave for 5-6 hours.
  3. Serve with rice or bulgar wheat and garnish with cashew nuts and chopped coriander leaves.

Posted on Leave a comment

butternut squash & carlin pea soup

VEGAN

“I love roasted squash soup but when you add a pot of aromatic peas with perks it adds extra layers of flavour, texture and protein. The peas have a distinctive nutty flavour and combine beautifully with the sweetness of the squash. I’ve topped the soup with fried cavolo nero and my new favourite ingredient – smoked quinoa from Hodmedod’s.”

SERVES: 4   PREP TIME: 15 MINS   COOKING TIME: 40 MINS

Ingredients

1 pot of aromatic peas with perks

1 butternut squash

2 tblsp oil

1 onion

1 tsp chipotle paste

1 litre veg stock

Garnish options:

50g smoked quinoa (cooked as per packet instructions)

Cavolo nero leaves, finely chopped and stir-fried in oil

Coriander leaves, toasted seeds, coconut yoghurt , chilli oil

Method

  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Cut the butternut squash into chunks (leaving the skin on), coat with 1 tblsp oil and season with salt & pepper. Roast in the oven for 30 mins.
  3. When the squash is cool enough to handle, remove the skin.
  4. Heat the remaining oil in a large pan and add the onion. Saute gently for 5 mins. Add the chipotle paste, butternut squash and stock. Bring to the boil and simmer for 5 mins.
  5. Blend the soup using a stick blender or in batches in a liquidiser.
  6. Return to the pan and add the aromatic peas with perks. Bring to the boil again.
  7. Ladle into bowls and garnish with your favourite toppings.
Posted on Leave a comment

kedgeree with carlin peas and sweet potato

“This is such a lovely aromatic dish and so easy to prepare. You can serve it any time of the day. The aromatic peas with perks contain a delicious blend of sweet potato, carrot, onion, ginger and garam masala. Serve with a baby spinach and red onion salad.”

SERVES: 2/3   PREP TIME: 10 MINS   COOKING TIME: 35 MINS

Ingredients

1 pot of aromatic peas with perks

250g smoked haddock

450ml water

170g basmati rice

1 tblsp oil

1 onion, chopped

2 tsp curry paste (I used Patak’s Rogan Josh Spice Paste)

3 eggs, hard-boiled, peeled and quartered

Method

  1. Place the smoked haddock in a pan with the water. Bring to the boil, cover and simmer gently for 8 minutes. Drain off the water into a jug. Transfer haddock to a dish and cover.
  2. Using the same pan, heat the oil and add chopped onion and a pinch of salt. Next add the curry paste and cook gently for 5 mins.
  3. Rinse the rice and add to the pan with the haddock cooking water. Bring up to simmering point, cover with a lid and cook gently for 15 minutes or until the rice is cooked.
  4. Remove skin from the fish and flake it. When rice is ready add the pot of aromatic peas with perks. Heat through for 5 minutes then add the flaked fish. Garnish with the quartered eggs.
Posted on Leave a comment

spicy carlin pea & sweet potato burgers

VEGAN

“These burgers require little preparation and are a real treat to eat! Spicy, filling and flavoursome. Just add your favourite toppings and enjoy. The flaxseed and water combination is great for binding ingredients. It replaces the use of an egg. If you want to make these burgers gluten free check out Novo Farina. They have some brilliant products including crumbs made from pea flour which can be used for a breadcrumb substitute.”

SERVES: 4   PREP TIME: 20 MINS   (CHILL TIME: 1 HR)   COOKING TIME: 30 MINS

Ingredients

1 pot of aromatic peas with perks

60g breadcrumbs

50g brazil nuts, finely chopped

1 dessertspoon jerk seasoning (I used A De Piff Karamo Jerk Seasoning)

1 tblsp ground flaxseed & 3 tblsp water (or 1 egg)

Flour for dusting

Oil for brushing

Method

  1. Start by combining the flaxseed and water. Let it sit until it gels.
  2. Mix the aromatic peas with perks, breadcrumbs, brazil nuts, jerk seasoning and flaxseed mixture. Mash some of the peas as you combine.
  3. Place in the fridge to firm up.
  4. Using floured hands form the mixture into 4 burgers (about 130g each).
  5. Dust with flour and place on a plate. Return to the fridge until needed.
  6. Preheat oven to 200c/Gas 6.
  7. Place burgers on an oiled baking sheet. Lightly brush the tops and sides with oil.
  8. Place in the oven for 30 mins, turning halfway through cooking time.
Posted on Leave a comment

Indian-spiced shepherd’s pie

“This shepherd’s pie is the ultimate comfort food. The aromatic spices in the peas work wonders with the lamb. Try sweet potato in the topping instead of swede as another healthy alternative.”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 1 HR

Ingredients

1 pot of aromatic peas with perks

450g lamb mince

250ml water

1 beef stock cube

1 tblsp tomato puree

1tsp Worcestershire sauce

For the topping:

300g swede, peeled and cut into cubes

700g potatoes, peeled and cut into chunks

Method

  1. Begin by placing the lamb mince in a cold pan. Heat the pan and fry the lamb until it’s browned.
  2. Add the aromatic peas with perks, water, stock cube, tomato puree and Worcestershire sauce.
  3. Bring to a simmer then lower the heat and cook gently with the lid on for 30 mins.
  4. In the mean time boil the swede for 5 mins, add the potato and cook for a further 10 mins.
  5. Heat the oven to 200C.
  6. Mash the swede and potato with butter and milk.
  7. Transfer the lamb to an ovenproof container. Top with the mashed potato.
  8. Cook in the oven for 30 mins until the top is browned.