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.
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 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.
Serving a salad with a warm “hummus” base makes all the flavours sing, and feels so much for comforting on colder days. The Carlin Pea hummus is also fabulous with a baked sweet potato and plenty of dark green steamed leaves.
Based on the Hungarian dish Chicken Paprikash, but with a veggie twist. Isabella has replaced the chicken with our Whole Flamingo Peas, to make a hearty meal, flavoured with sweet paprika.
This Bean Chilli is a favourite in our house, when we want something comforting, hearty and with a little washing up as possible. It freezes well and can be make in large batched. We’ve made this this on the shove, in the slow cooker and even over the campfire.
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.
Inspired by Felicity Cloake's Perfect Chana Masala, this simple but satisfying recipe substitutes whole wrinkled peas for the usual chana or chickpeas. It's delicious with either (or just about any whole pulse) but the especially high resistant starch content of wrinkled peas provides more nourishment for your gut flora.
