- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Spice up your Traditional Mushy Peas with Jenny's Chandler quick but delicious recipe to add a little Moorish pizzazz to good old British marrowfat peas. |
Once you’ve cooked up a batch of mushy peas you’ll begin to realise how adaptable they are. Here’s a simple way of giving a bit of Moorish pizzazz to the classic recipe.
Some serving ideas:
Makes 6 portions as a side, 3 to 4 as a light main
Ingredients
|
Method
|
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
