A spoonful of peas

A spoonful of peas


Posted 14th Jul 2016


Did you know it's Great British Pea Week? If not, you do now! And there's no excuse to not be incorporating some into your meals! 

pea soup Pea soup

You will need

25g/1oz butter
2 banana shallots, peeled and finely chopped
1 garlic clove, finely diced
350ml/12fl oz ham stock
150ml/5fl oz double cream
Salt and freshly ground black pepper
125g/4½oz shredded ham hock
4 tbsp crème fraîche
Small handful baby watercress
2 cans of Batchelors garden peas
2 tbsp extra virgin olive oil

Directions

1. Heat a saucepan until hot. Add the butter, shallots and garlic and gently fry for two minutes, or until the shallots have softened. Add the peas and stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.

2. Cool slightly and then transfer to a blender. Add the cream and blend to a purée. Return the mixture to the saucepan to heat through, then season to taste with salt and freshly ground black pepper.

3. To serve, pour the soup into serving bowls and top with a spoonful of shredded ham and crème fraîche. Top with some baby watercress and pea shoots and finish with a drizzle of olive oil.

Recipe courtesy of Batchelors Peas

spaghetti with pestoSpaghetti with Pea Pesto

Ingredients

For the Pesto

1 tbs sunflower seeds
1 tbs pumpkin seeds
1 clove garlic
2 tbs olive oil - good quality
1 can Batchelors Marrowfat ‘Bigga’ peas - drained and rinsed
25g basil
Juice and zest one lemon
Salt & Pepper to season

To serve

150g Spaghetti (I used a wholegrain spelt) cooked as per the packet instructions
20g soft goats cheese - optional

Directions

1. Place the seeds into a food processor, blender or mini chopper and whizz until roughly ground. Add the garlic and the oil and whizz again.

2. Add the peas (reserve a spoonful for garnish), basil and lemon juice and zest and whizz until you have a chunky paste, thin with water if needed and season to taste.

3. Cook the pasta as per the packet instructions, drain (reserve some of the cooking water), add the pesto to the pan with a little pasta water to thin it, stir and allow to heat, add the freshly cooked pasta and reserved peas and mix well.

4. Serve immediately topped with little pieces of goat's cheese and some more basil leaves.

Recipe courtesy of Helen Best-Shaw, www.fussfreeflavours.com/

crispy codCrispy crumb cod with peas and mash

You will need

1 x 300g can Batchelors marrowfat peas
600g frozen or ready-prepared mashed potato
4 x 150g cod fillets
2 large tomatoes, sliced
100g mature cheddar cheese, grated
4 tbsp dried breadcrumbs
Salt and freshly ground black pepper
Fresh parsley, to garnish

Directions

1. Preheat the grill. Tip the can of marrowfat peas into a saucepan and heat gently, stirring often.

2. Heat the mashed potato according to pack instructions.

3. Meanwhile, arrange the cod fillets on the grill rack and top them with the sliced tomatoes. Grill for 3-4 minutes. Mix the grated cheese and breadcrumbs together and sprinkle on top of the fish. Season. Grill for another 3-4 minutes, or until the fish flakes easily.

4. Mix the hot peas and mashed potato together and spoon onto warm serving plates. Arrange the cod fillets on top and serve, garnish with fresh parsley.

Recipe courtesy of Batchelors Peas

Lead image courtesy of Getty / Moment / Peter Chadwick LRPS





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