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About
| Another wonderful recipe from Jenny Chandler, author of Pulse and Super Pulse. This time she's brought Mexican flavours to accidentally over-cooked British Carlin Peas. |
"This recipe is the result of a rather fortuitous accident… I’ll confess, I blasted my last batch of Carlin Peas for just a bit too long in the pressure cooker. I’m still learning how to ensure that I don’t reduce my pulses to a mash, nowadays I tend to undercook them and then finish the last few minutes using the pan as a conventional saucepan. Not this time.
"So, a large pot of rather mushy peas - perfect for purée, soup, and why not refried peas? These turned out so incredibly well and are infinitely useful for burritos, tacos, enchiladas, to serve with huevos rancheros - basically anywhere that you might have used your Mexican style re-fried beans.
"It’s worth making a double or even triple batch of these to freeze in small portions."
Ingredients
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Method
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A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
These cookies are quick and easy to make. Rye and treacle give wonderful depth and richness to the flavour, pairing well with the warmth of the spices. The addition of just a bit of wheat bran to the dough adds a nutty flavour, as well as improving the texture through its moisture absorbing properties, making for chewier cookies.
A few simple additions can transform an everyday bowl of porridge into a special treat. The warming blend of spices makes this breakfast extra cosy and comforting. For an even creamier texture, you can soak the oats in milk overnight, though it’s perfectly delicious made fresh in the morning.
