Split Yellow Peas

Isabella Palmer's take on Iranian ash reshteh made with English marrowfat and split or naked yellow peas is a comforting noodle soup that makes the most of the creamy sweetness of British-grown marrowfat peas. Serve topped with tangy dairy, fresh herbs and crispy onions (the ready-made kind are very convenient). Classically ash reshteh has sour yoghurt stirred through before serving, but Isabella prefers just using sour cream or crème fraîche as a topping. 

This vibrant take on the classic South Asian kitchari brings together split peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices.

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.