Flamingo Pea Paprikash

Method

To make the sauce:

1. Melt the butter in a large saucepan over a medium heat, and add a glug of olive oil to keep it from burning. (We’re not getting any fat from meat here, so it pays to be generous.) Add the diced onion and cook, stirring, until soft and translucent.
2. Add the paprika and stir in, allowing it to toast but being careful not to let it burn.
3. Drain the soaked peas and then stir into the pot with the salt, black pepper, and enough water to generously cover (about 700ml). Bring to the boil then lower to a simmer for one hour, or until the peas are tender. Keep an eye on it and top up the liquid if it’s reduced too much; ideally you want to end up with the top of the peas just peeping through.
4. Whisk a little bit of the sauce into the sour cream to temper it, then mix this into the pot. Taste and check the seasoning (I tend to add a bit more salt, but it will depend on how much your liquid has reduced).

To make the dumplings:

1. Beat the eggs and then stir them into the flour.
2. Add a slosh of water to bring it to the consistency of thick porridge. Bring a pan of very salty water to boil, then drop in half teaspoon of the dumpling mix (they will grow in size as they cook). Boil dumplings for a few minutes, then remove with a slotted spoon to a colander to drain.
3. Before serving, melt some butter in a frying pan and toast the breadcrumbs.
4. Add the dumplings and toss through the buttery breadcrumbs, frying until hot and turning golden.
5. Sprinkle lightly with salt, then divide into bowls. Ladle over the sauce and top with fresh dill / chives.