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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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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
