November 10, 2017
This inventive pie from Jenny Chandler uses mushy peas as the heart of a comforting winter pie that makes a meal in itself or imposing side dish. |
A truly autumnal dish of hearty comfort food; a great choice if you are cooking a vegan meal served with crunchy greens such as purple sprouting or broccoli, or fabulous alongside a few sausages.
Serves 6
IngredientsFor the Sweet Potato topping
For the Mushroom and Mushy Pea filling
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Method
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August 26, 2025
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.
August 21, 2025
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.
August 06, 2025
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.
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