Baked Flamingo Peas with Sage Salsa

Method

1. Preheat the oven to 160°C, or 140°C fan.
2. Start by stirring the miso into the vegetable stock. Then to a heavy based Dutch oven (or similar pot) add all the bake ingredients and pour over the miso stock. The liquid needs to cover the peas completely with a few extra inches.
3. Place the lid on top, then bake for 3–3.5 hours in the oven. Check every half hour to check there is still a good amount of liquid covering the peas, otherwise they will dry out and not soften.
4. Meanwhile, make the salsa verde. Add the shallots and red wine vinegar to a small bowl and leave to macerate and soften for 10 minutes. Prepare a plate with a few pieces of kitchen towel and place it near your hob. Add the neutral oil to a small frying pan, on a high heat, when hot add half the sage leaves and let sizzle in the pan for a minute until they have darkened in colour, this is a sign that they are crisping up. Then carefully remove and place onto the prepared plate to remove excess oil and crisp up further. Repeat this process with the remaining sage leaves.
5. To the shallots add the parsley and olive oil with a good pinch of salt then mix well. Finally add the sage leaves, here I use a fork to break them up, evenly distributing them into the salsa.
6. When the peas are completely soft remove them from the oven. Serve the baked peas in bowls with the sage salsa verde on top.