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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
Ingredients
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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
