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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.



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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.

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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.

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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.

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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 50 mins until the veg are tender.”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 60 MINS/(6 HRS IN A 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 coconut milk

2 tblsp curry paste

Method

  1. Put all the ingredients in a slow-cooker. Season with salt & pepper.
  2. Cook on low for 5-6 hours.
  3. Serve with rice or bulgar wheat.

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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.
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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. 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 as a breadcrumb substitute.”

SERVES: 4   PREP TIME: 15 MINS   COOKING TIME: 30 MINS

Ingredients

1 pot of aromatic peas with perks

60g breadcrumbs

50g chopped nuts or seeds

2 tsp curry paste

1 tblsp ground flaxseed & 3 tblsp water

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, nuts or seeds, curry paste and flaxseed mixture. Season with salt & pepper. Place in the fridge to firm up.
  3. Preheat oven to 220C/200C fan/Gas 6.
  4. Using floured hands form the mixture into 4 burgers (about 130g each).
  5. Dust with flour and place on an oiled baking sheet. Lightly brush the tops and sides with oil.
  6. Place in the oven for 30 mins.
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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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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.