We like them understated and simple but this versatile green fella can be more than a fish and chip side. It has more to give. The humble pea not so humble now..
For the pea purée: 2 tbsp olive oil 100ml vegetarian dry white wine 550g frozen peas, thawed 3 onions, chopped 200ml good quality vegetable stock 3 tbsp chopped fresh mint For the risotto: 1 litre vegetable stock 1 onion, chopped 350g Arborio rice sunflower oil,......
What You’ll Need 225g (8oz) dried marrowfat peas (available in all supermarkets) 2 tablespoon bicarbonate of soda Salt and pepper Sugar to taste How to Make It Place the peas in a large bowl or stock pot, the peas will swell and so need plenty of......
Ingredients vegetable oil, to deep-fry 150g/5oz self-raising flour 1 tsp baking powder 50ml/2fl oz cream 100g/4oz frozen peas, defrosted salt and freshly ground black pepper Method Heat a deep, heavy-bottomed pan, one-third filled with vegetable oil, until a breadcrumb will sizzle gently in it. (CAUTION:......
Perfect and easy with either mushy peas made from marrow peas or from squished garden peas this easy dish tastes amazing. Fab breakfast, light lunch or supper snack. Pop it on gluten free bread and its friends of everyone. Top with what you fancy, simple......
Fred Capel of Chez Fred, Westbourne kindly shares his secrets on making the peafect Mushy Peas. Big thanks also to camera man & director Stelios ...