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| This comforting and sustaining winter recipe from Jenny Chandler makes great use of our Mix #3 - All The Peas, a five variety mix of Red Fox Carlin, Black Badger Carlin, Whole Blue, Whole Yellow and Marrowfat Peas. |
The mix of pea varieties gives a fabulous range of textures and flavours once cooked, with some of the softer marrowfat peas collapsing to give a rich, creamy stock.
While this recipe only uses 250g of dried peas, it makes absolute sense to cook the entire 500g bag of mixed peas, saving both energy and time (pressure cooking the peas will make further savings on both counts too). You can double up the soup recipe or freeze half your cooked peas to use at a later date.
There are a number of excellent sun-dried tomato pestos on the market, both vegan or containing cheese, but making your own is an absolute cinch and an opportunity to use up any random nuts in the cupboard.
Homemade sun-dried tomato pesto:
Using a liquidiser, or hand-held blender, blitz together 2 crushed cloves of garlic, 100 g sun-dried tomatoes (drained of their oil), 1 tbsp tomato purée, 50 g pine nuts (or walnuts/almonds/hazelnuts), about 12 basil leaves and a heaped tablespoon of either nutritional yeast or grated parmesan. Add enough extra virgin olive oil to make a thick paste. Taste, your tomatoes will probably provide enough salt to season the dish.
Serves 4
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This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.
Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.
A vibrant, balanced salad featuring nutty Carlin Peas, crisp apples, and crunchy walnuts, all tossed in a creamy, sharp blitzed butternut squash dressing.
