Blue Peas

These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.

This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's split flamingo pea and marrowfat pea tempehs.

This recipe is perfect for a summer starter, a nibble with drinks or BBQ side dish. The crispy peas are packed with protein and paired with anti-inflammatory spices and herbs.

This comforting and sustaining winter recipe from Jenny Chandler makes great use of our Mix #3 - All The Peas, a five variety mix of Red Fox Carlin, Black Badger Carlin, Whole Blue, Whole Yellow and Marrowfat Peas.

Remaining firm when cooked, Hodmedod's British-grown Whole Yellow and Blue Peas have a texture and delicate sweet flavour that is ideal in South Asian cookery.