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mini pea & feta frittatas

VEGETARIAN

“These tasty little frittatas are great for lunchboxes, picnics, parties and make a perfect guilt-free snack at any time of the day.”

SERVES: MAKES 12   PREP TIME: 10 MINS   COOKING TIME: 15 MINS

Ingredients

1/2 pot of popping peas with perks

1 small onion, finely chopped

1 tblsp oil

3 eggs

50g feta cheese

¼ tsp dried mint

Method

  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Line a 12-hole bun tin with small squares of baking paper.
  3. Heat the oil in a pan, add the onion, a pinch of salt and sauté gently for 5 mins.
  4. Beat the eggs in a jug and add ½ pot of popping peas with perks, the cooked onion, feta and mint. Season with pepper.
  5. Pour the mixture into the paper cases in the prepared bun tin.
  6. Place in the oven and cook for 15 mins until very slightly brown on top.
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fishfinger and pea wraps

“No recipe required for this one. Here’s a few short instructions on how to make a delicious and easy fishfinger wrap using garden peas with perks. The popping peas with perks contain hidden veg – split green peas, fava beans, spinach & onion in a smooth and yummy blend. Great for kids and adults alike. Moreish and oh so comforting!”

SERVES: 1-4 (Use 1/4 pot and 3 fishfingers per wrap)

Cook the fishfingers as per instructions.  Heat the popping peas with perks as per instructions. Warm soft flour tortillas then spread with tartare sauce. Top with popping peas with perks. Break up the fishfingers and pile on top. Add a squeeze of lemon and some pea shoots if desired. Fold and devour!

 

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pea, feta & mint frittata

VEGETARIAN

“The fresh taste of the peas and mint in this frittata work perfectly with the saltiness of the feta. Try a local blue cheese or goats cheese – both work deliciously well! Serve warm or cold for brunch, dinner, picnics or pop a slice in your lunchbox for work”.

SERVES: 2-4   PREP TIME: 10 MINS   COOKING TIME: 12 MINS

Ingredients

1/2 pot of popping peas with perks

1 small onion, finely chopped

1 tblsp oil

1 tsp harissa paste

Pinch salt

6 medium eggs

100g feta cheese, crumbled

Sprig of mint, leaves removed and finely chopped

Method

  1. Heat the oil in a medium sized frying pan on a medium heat.
  2. Add the onion and a pinch of salt. Cook for a couple of minutes until onion softens. Stir in the harissa paste.
  3. Beat the eggs in a jug and add the peas. Break up the mixture and add to the frying pan. Preheat grill to medium.
  4. Crumble the feta cheese over the top and sprinkle with the mint leaves. Cook for about 5 minutes until the edges look set.
  5. To finish cooking place the pan under the preheated grill and cook for a further 4 minutes until the top look set and slightly browned.
  6. Remove frittata to a plate. You can eat it warm or serve cold.
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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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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.