Brunch is surely one of life's greatest pleasures. One of the quickest, easiest and most satisfying brunch dishes to cook at home has got to be vegetable fritters. You can use just about any vegetables you like and it will be delicious. Our pulse flours are perfect for keeping all that deliciousness together into a light, yet hearty patty.
These bon bons have a moist savoury filling with a crunchy breaded exterior. The marrowfat peas are gently simmered until tender before being mixed with smoked tofu to create the filling. Eden has paired them with a burnt leek XO sauce which is deeply savoury, spicy, sweet and a little smokey. Together they make the perfect side dish or starter.
For anyone looking for more local alternatives to much loved imported ingredients, Victoria Cowan has created a pulse based guacamole by replacing avocados with British-grown marrowfat peas. It's super delicious, nutritious and good for the planet.
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.
Loaded with fresh veg’ alongside the wonderfully nourishing broth mix of dried peas, favas, lentils and oats; this dish manages to feel simultaneously light and hearty, quite a feat. It’s a great way of emptying the veg’ basket or visiting your local greengrocer and buying one of almost everything.
These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.
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.
Best known as an accompaniment to fish and chips, mushy peas have much more to offer. Here's Jenny Chandler's recipe for simple but sublime classic mushy marrowfat peas, with a solution to achieving a rich green colour without food colouring, and suggestions for mouth-watering ways to serve them.
For Lindsey Dickson of The Eating Tree our marrowfat peas evoke memories of her feisty Yorkshire Grandmother. Here Lindsey uses them to make tasty spinach and pea cakes - perfect for a light lunch.
