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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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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
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 his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
