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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 fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.
An enriched, festive loaf inspired by the Tuscan pan co’ santi. This deeply flavourful bread is studded with walnuts and raisins, scented with rosemary and fennel, and features the nutty depth of wholemeal emmer flour.
Middle Eastern ijeh - or eggah - is a herby, vegetable-packed fritter, similar to an omelette or frittata. Soft, fragrant and deeply nourishing, it’s a recipe that celebrates simple ingredients elevated with plenty of fresh herbs and warming spices. Cooked slowly until golden on both sides, it’s perfect served warm with a squeeze of lemon and a spoonful of tangy yoghurt.
