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| With a nod to the famous Ärtsoppa, traditionally served in Swedish homes on a Thursday evening, Lindsey Dickson of The Eating Tree has come up with a warming whole yellow pea soup. |
Most pea soups are flavoured with some kind of added pork whether it be a gammon hock, salt pork or pancetta. The very fact that this centuries old classic combination is still going strong is a testament to its comforting, homely qualities, as well as its consummate deliciousness.
For vegetarians who normally have to pass on the pea and ham variety, this version is meat free, with a little added Sweet Smoked Paprika to give a hint of the flavour that would normally be provided by the bacon, without overpowering the natural flavour of the peas themselves.
With the addition of earthy, dried mushrooms it is something a little different to standard pea soup recipes but do give it a try, it makes a wonderful hearty, filling meal, accompanied by nothing more than a chunk of crusty bread.
With a nod to the famous Ärtsoppa, the yellow pea soup traditionally served in Swedish homes on a Thursday evening, I highly recommend serving it with wholegrain mustard which gives it an uplifting extra burst of flavour.
Serves: 4-6
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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
