If you've never tried mushy peas you've been missing out on a classic dish that's been part of the British diet for over 500 years. High in protein and fibre, yet low in fat, mushy peas are probably one of the most under-rated healthy eating foods available.
Pea and Ham Soup
Preparation time: 10 mins
Cooking time: 55 mins
Serves: 4 to 6
- 15ml (1tbsp) vegetable oil
- 1 small onion, peeled and finely chopped
- 100g (4oz) smoked rindless streaky bacon, chopped
- 454g (1lb) Lockwoods Frozen Mushy Peas
- 225g (8oz) ham, diced
- 1ltr (1 3/4 pt) vegetable or chicken stock
- Salt and freshly ground black pepper
- Greek yogurt and freshly chopped parsley, to garnish
1) Heat the oil in a large saucepan and gently fry the onion and bacon until lightly browned. Add frozen peas, ham and stock.
2) Bring to the boil then simmer for 45-55mins, stirring occasionally. Season to taste and garnish with yogurt swirls and chopped parsley.
Vegetable Curry
Preparation time: 15 mins
Cooking time: 40-45 mins
Serves: 4-6
- 30ml (2 tbsp) vegetable oil
- 1 medium onion, peeled and chopped
- 1 clove garlic, crushed
- 225g (8oz) carrots, peeled and thickly sliced
- 275g (10oz) cauliflower florets
- 225g (8oz) potatoes, peeled ad cut into chunks
- 225g (8oz) courgettes, trimmed and thickly sliced
- 100g (4oz) fine green beans, topped tailed and halved
- 45ml (3 tbsp) mild curry paste
- 454g (1lb) Lockwoods Frozen Ready-to-serve mushy Peas, thawed
- 600ml (1pt) water
- Fresh sprigs coriander, to garnish
1) Heat oil in a large saucepan and gently fry the onion and garlic until softened. Add carrots, cauliflower, potatoes, courgettes and green beans.
2) Fry vegetables for 5mins, stirring regularly. Add curry paste, peas and water. Bring to the boil.
3) Simmer vegetables for 25-30 mins, stirring occasionally. Spoon into warmed serving dish and garnish with fresh coriander.
Lamb Hot Pot
Preparation time: 25 mins
Cooking time: 1 1/4 - 1 1/2 hours
Serves: 4
- 8 lamb loin chops
- 10ml (2 tsp) dried thyme OR
- 30ml (2 tbsp) freshly chopped thyme
- 30ml (2 tbsp) vegetable oil
- 1 medium onion, peeled and sliced
- 2 small leeks, trimmed and thickly sliced
- 3 medium carrots, peeled and thickly sliced
- 2 sticks celery, sliced
- 454g (1lb) Lockwoods Frozen Mushy Peas
- 450ml 3/4pt) lamb stock
- 450g (1lb) small potatoes, peeled and thinly sliced
- 15g (1/2oz) butter, melted
- Fresh sprigs thyme, to garnish
1) Sprinkle chops evenly on both sides with thyme. Heat oil in large frying pan and gently fry chops for 10 mins or until lightly browned on each side.
2) Transfer chops to large casserole. Add onion, leeks, carrots and celery to the frying pan and cook for 5 mins, until softened.
3) Put peas in a bowl and pour over hot stock. Stir well. Spoon into casserole with vegetables and mix. Arrange potato slices around dish.
4) Brush potatoes with butter and place hot pot in preheated over at 190'c (375'F, Gas mark 5) for 1 1/4 - 1 1/2 hours until vegetables are tender and potatoes golden. Garnish with fresh thyme.
