- Cooking

In a Beautiful Pea-Green Boat

The Owl and the Pussycat had their own take on the value of the British pea, but we are going to celebrate their culinary values. It’s GB Pea Week in the month when 700 East Coast growers work 24/7 to harvest the 2 billion portions we consume each year. Enjoy this:


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Peas & Pulses Salsa

 

We’ve been using peas and pulses in various ways recently, making a delicious, healthy accompaniment for almost anything.

Start by softening roughly diced red onion, celery and red pepper with a combination of freshly ground fennel, cumin and caraway seeds. Add a tin of chopped tomatoes, half the empty tin of water and a beef stock bouillon.

Chilli powder, Chilli Jam and lots of Tomato Ketchup and a 15 minute gentle simmer and it’s ready for cannellini beans, butter beans and frozen peas to be added. Just simmer the contents for another 5 minutes before spooning onto the plate.

Our Classic English Mustard on the side of the plate is the proverbial icing on the cake – enjoy.

Pea & Asparagus Risotto

 

Break the hard end off a bunch of asparagus cutting the rest into 2 inch pieces and pop them into boiling water for 3 minutes before stopping them cooking in iced water, drain and set aside.

For the rice: soften 1 diced onion in 2 tbsp of butter for 5 minutes before adding 2 grated cloves of garlic and 2 tbsp of our Dijon or Classic English Mustard. Add 300g of Arborio rice to the pan, stirring constantly for 2 minutes to let it absorb the butter.

Pour 120ml of a crisp dry white wine into the rice – keep stirring – followed by ‘up to’ 1.4L of chicken stock, ladle by ladle until the rice is creamy with a light crunch remaining. This should take about 25 minutes.

Add the asparagus and 120g of frozen peas to the rice with about 30g of grated Parmesan cheese and the juice of half a lemon. Stir everything together for 2 or 3 minutes, let it stand for 5 minutes, then serve.

Pea & Ricotta Tortilla

 

For 2 people, blanch 200g of frozen peas in boiling water, drain them and set them aside in a large mixing bowl.

Soften 2 diced shallots in olive oil then add the onion to the peas. Add 80g of ricotta cheese to the bowl with 40g of Parmesan, 1tsp of our garden-fresh tasting Mint Sauce and 1 tbsp of wholegrain Cider & Horseradish Mustard.

Mix the contents well before adding and combining 6 beaten eggs.

In a frying pan greased with a little oil, spoon half of the pea / ricotta mixture, as you would an omelette, and cook for 2 minutes before turning it over (tip it onto an inverted plate then slide it back into the pan). Another 2 minutes should have it cooked though but still soft to the touch.

Serve it with bread and butter and, I personally can’t eat omelettes or tortillas without Bloody Mary or our thick, tasty Tomato Ketchup.

Ordered, Delivered, Enjoyed

 

 

Enjoy the Taste of Stokes

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