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| Pease pudding hot, pease pudding cold... Still much loved and eaten in the North East pease pudding is sadly overlooked elsewhere but is an easy and satisfying dish to make with Split Yellow Peas. |
Pease pudding - also known as pease porridge, pease pottage or even "Geordie hummus" - is extremely easy to cook and very, very satisfying to eat – hot or, as the nursery rhyme says, cold.
Traditionally pease pudding is served with pork and was often cooked in a muslin with the ham. My version is vegetarian, it’s really good hot with roast vegetables and leafy greens or cold in a sandwich – much in the way you might use houmous. If you eat meat, search out a stottie and some good quality ham.
Preparation time: 5 mins | Cooking time: 60 mins | Total time: 65 minsServes: 4 to 6
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Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
