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| 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
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Method
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This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
