Generally, pesto is made with pine nuts, basil, olive oil & a hard cheese like Parmesan or pecorino. However, Josiah has created this recipe as a wonderful seasonal alternative using winter greens like Cavolo Nero. Walnuts are also substituted for pine nuts as they have a similar oil rich texture and earthy flavour.
Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.
This dish from Hodmedods founder Josiah, was inspired by reducing food waste. Perfect using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe!
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.
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.
