Split Yellow Peas

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.

Another wonderful recipe from Aitana and Sarah’s book A La Mesa. This hearty soup celebrates the humble parsnip, paired with our Split Yellow or Flamingo Peas.

A wonderfully fragrant and filling dhal recipe from A La Mesa, a celebration of food from the childhoods and travels of Sarah and Aitana of The Little Cooking Pot in Clapton. A La Mesa is a joyous and mindful guide to growing, sourcing, preserving, cooking, eating and composting. This recipe was inspired by Sarah’s travels in Sri Lanka.

This wonderful recipe is from Vicky Jones' book Bean's Pea & Everything in Between, a treasure trove of great recipes for pulse lovers. Sharing food is an important part of life in Ethiopia, where it is the custom for everyone to help themselves to fragrant, spicy stews placed in mounds on a large pancake or injera, which acts both as a communal plate and an eating tool.

Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.

Finished with an exuberant tarka of onion and cherry tomatoes, this simple but delicious vegan dal from The Cook and Him makes a sustaining meal.

Sam, Phil and Meg the dog of cookery blog The Cook and Him are spoiling us with these Yellow Pea Fritters, made with our Organic Split Yellow Peas and Yellow Pea Flour. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast - or serve with salad for a light lunch.

Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.

Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas - or more traditionally with an entirely different species of pulse, Lathyrus clymenum.

Pease pudding hot, pease pudding cold... Still much loved and eaten in the North East pease pudding is sadly overlooked elsewhere but is an easy and satisfying dish to make with Split Yellow Peas.