Recipes; Great British Pea Week 2020

Thursday 09th Jul 2020 |

To celebrate the British provenance of peas and peas an ingredient, the annual Great British Pea Week (6th – 12th July 2020) is 7 days dedicated to celebrating the Great British pea.

Join in the celebration by cooking with and sharing the love for peas!

On average, each person in Britain eats 9,000 peas per year – bringing vibrant colour, nutrition and great taste to plates – we want to show how versatile peas are as an ingredient.

Peri Peri Pea Falafel with Tahini Dressing

Great British pea
  • Serves 2


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 2 tsp peri peri seasoning
  • 2 cans of chickpeas, drained and rinsed
  • 200g frozen peas
  • a small handful fresh coriander & mint, chopped
  • zest of 1 lemon
  • juice of ½ lemon
  • 3 tbsp plain flour, plus a little extra for dusting
  • sea salt flakes & freshly ground black pepper
  • 1 tbsp tahini

For the dressing:

  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • juice of ½ a lemon
  • ½ tsp peri peri seasoning
  • 1tbsp water


Preheat the oven to 180°C/350°F/Gas mark 4

Line a baking tray with greaseproof paper.

Heat a non-stick frying pan over a medium heat.  Add 1 tbsp of olive oil and add the onion, garlic and spices.  Sauté for 2-3 minutes, stirring often.  Once the onions are soft, put them into a food blender along with the well-drained peas and remaining ingredients and season with salt and pepper.

Blend until the mixture comes together.  If your mixture is still crumbly and not combining, add a little more flour and oil and blend a little more.

Roll the falafel mixture into balls, put them on the lined baking tray and bake in the preheated oven for around 15 minutes.

To make the dressing, combine all the ingredients in a bowl along with 5 tbsp cold water and season with salt and pepper.  Whisk until smooth.

Drizzle the falafel with the dressing and serve with grilled flatbreads.

Salmon Sashimi and Asian Pea Salad with Quinoa and Miso Dressing

Great British pea
  • Serves 4 people


  • 150g cooked red quinoa and mixed grains
  • a good handful of baby Asian salad leaves
  • 6 radishes, trimmed and thinly sliced
  • 150g frozen peas, defrosted
  • 1 avocado, peeled, stoned and cut into long slices
  • sea salt flakes & freshly ground black pepper
  • 400g sashimi-grade salmon fillet
  • 2 tbsp black sesame seeds
  • olive oil
  • a handful of chives, snipped, to serve

 For the dressing:

  • 100ml mirin
  • a small piece of ginger, finely grated
  • 1 tsp caster sugar
  • 2 tbsp white miso paste
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil


Mix all the dressing ingredients together, mixing well to combine.

In a mixing bowl, mix together the salad leaves, radish, peas, avocado, the quinoa and half of the dressing.

Season the salmon and sprinkle over the sesame seeds pressing them down lightly onto the fish and drizzle with a little oil.

Heat a frying pan over a medium heat and quickly sear the salmon on both sides for a minute or two, leaving it slightly raw in the middle.  Remove from the pan and allow to cool slightly before slicing thinly.

Serve the salmon with the salad, scatter over the chives and drizzle over the remaining dressing.

Mint and Great British Pea Lamb Kofta Burger with Rose Yoghurt and Pea, Mint and Cucumber Tabbouleh

  • Serves 4


  • 1 medium onion
  • 1 small bunch of parsley & mint
  • 500g lamb shoulder, finely minced
  • 2 tsp ground cinnamon
  • 1 ½ tsp ground allspice
  • 1 tsp cumin seeds
  • sea salt flakes & freshly ground black pepper
  • oil, to grease

For the tabbouleh:

  • 100g bulgur wheat
  • 200g frozen peas
  • a good handful of flat-leaf parsley & mint, chopped
  • 2 vine tomatoes, deseeded and diced
  • 4 spring onions, finely sliced
  • 1 cucumber, chopped
  • zest and juice of 1 lemon
  • 1 garlic clove, crushed
  • 3 tbsp olive oil

For the rose yoghurt:

  • 100g yoghurt
  • 1 tsp harissa paste


Grate the onion, squeeze out most of the liquid through a sieve and put in a large bowl.  Finely chop the parsley and mint and add to the onion.  Mix in the lamb, spices and salt until thoroughly combined.  Shape into 4 patties, cover and chill for at least an hour.

Meanwhile, rinse the bulgur wheat in a sieve until the water runs clear.  Drain well and transfer to a bowl.  Pour over 200ml of boiling water, cover with cling film and leave to soak for 30 minutes.

Cover the peas in boiling water, strain and pulse until coarsely crushed.

Put the chopped herbs in a large bowl and add the tomato, spring onion, cucumber and crushed  peas.

Thoroughly drain the bulgur then add to the herb mixture along with the lemon zest and juice, garlic and olive oil.  Mix thoroughly and season with salt and pepper.

To make the yoghurt, mix the harissa paste into the yoghurt and leave to one side.

Heat a frying pan, greased with a little oil.  Cook the patties until golden brown on all sides. 

Serve immediately with the rose yoghurt and tabbouleh.     

The following two recipes (Chickpea and Turmeric Pancake and Green Baked Eggs) provide some nice brunch ideas, if you were wanting to look at this brunch angle

Chickpea and Turmeric Pancakes with Crushed Peas, Roast Butternut Squash and Tahini Dressing

  • Serves 4 people                                                                                                             


For the pancakes

  • 100g chickpea (gram) flour
  • 100g frozen peas, defrosted and crushed
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • ½ tsp sea salt flakes & freshly ground black pepper
  • vegetable oil, for frying

For the dressing

  • 300g Greek yoghurt
  • 1 tbsp tahini
  • 4 heaped tbsp chopped fresh mint and coriander
  • 1 garlic clove, crushed
  • zest and juice of 1 lime

For the squash and pea filling

  • ½ butternut squash, peeled and chopped into 2cm cubes
  • 1 large red onion, peeled and cut into wedges
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp chilli flakes
  • 250g frozen peas, cooked


Preheat the oven to 200°C/400°F/Gas Mark 6

To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together.  Add 150ml of cold water and whisk to make a smooth batter.  Set aside for one hour.

Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.

Spread the chopped squash and onion in a single layer in a baking tray.  Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper. Roast for 25-30 minutes, turning the vegetables half-way through until golden and tender.  Take out of the oven and mix in the peas.  Keep warm.

To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil.  Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base.  Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.  Transfer to a plate and keep warm by covering loosely with foil.  Repeat with the remaining batter until you have 4 pancakes.

To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing.  Lightly fold the pancakes over and serve immediately.

Green Baked Eggs with Peas, Leeks and Feta Seed Crumble

  • Serves 2-4 


  • 30g butter
  • 1 tbsp olive oil
  • 2 leeks, washed, trimmed and thinly sliced
  • a bunch of spring onions, roughly chopped
  • sea salt flakes & freshly ground black pepper
  • 1 tsp cumin seeds
  • 150ml vegetable stock
  • 200g frozen peas
  • a good handful of baby spinach
  • 4 large eggs

For the dressing:

  • 4 tbsp Greek yoghurt
  • 100g Feta cheese, cubed
  • 1 clove garlic


Mix the yoghurt with the Feta cheese, smashing the cheese with a fork to combine well into a chunky sauce. 

Cut the garlic clove in half lengthwise and add to the yoghurt mixture.  Set aside.

Heat a large sauté pan over a medium heat and add the butter and oil.

Once the butter starts to foam add the leeks and spring onion, season with sea salt and black pepper.  Fry the vegetables for 2-minutes, stirring until the leeks are soft. 

Add the cumin seeds and vegetable stock and boil the mixture until the stock has evaporated. 

Add the peas and spinach and cook for 1 minute until the spinach has wilted, then reduce the heat to a low to medium heat. 

Make a well in the leek and pea mixture and break an egg into the space. Repeat with remaining eggs, then season each yolk with salt. 

Cook the eggs for about 4-5 minutes over a low heat, or until the egg whites are cooked and the yolks are runny. 

Remove the garlic halves from the yoghurt and Feta sauce and serve with the baked eggs.

Serve with a wedge of lemon.

Buddha Bowl with Chipotle Cauliflower and Pea Hummus, Quinoa, Pickled Red Onions, Pumpkin Seeds

  • Serves 2 people


  • 1 small cauliflower, chopped into florets
  • 2 tbsp extra virgin olive oil
  • 2 tsp Baharat
  • sea salt flakes & freshly ground black pepper
  • 100g quinoa, cooked
  • juice of ½ a lemon
  • Small handful chopped parsley
  • 1 avocado, peeled and sliced
  • chopped fresh parsley, to serve
  • pumpkin seeds, to serve
  • pickled onions, to serve

For the pea hummus:

  • 300g frozen peas
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • ½ tsp ground cumin
  • Small handful chopped fresh coriander
  • 2 spring onions, trimmed and finely chopped
  • 2 cloves garlic


Preheat the oven to 200°C/400°F/Gas mark 6

Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper. 

Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.

Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.

To make the hummus: cook the peas in a pan of salted boiling water, drain well and rinse under cold water.  Blend the peas into a smooth purée in a food blender.  Mix the crushed peas into the puree and stir in the tahini, lime juice, cumin, coriander and spring onions. Season with salt and pepper to taste.

To assemble your bowls: start with a big scoop of quinoa, add in a large helping of spicy cauliflower and some diced avocado, some pea hummus and some pickled red onions.

Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!

Peas and Shrimp and Asian Vegetable Rice Paper Rolls



  • 50g vermicelli rice noodles
  • 150g peas, defrosted and slightly crushed
  • 1 avocado, peeled and cut into chunks
  • sea salt flakes & freshly ground black pepper
  • 12 x 20cm round rice paper wrappers
  • 18 cooked tiger prawns, cut in half lengthways
  • a handful of coriander & mint leaves
  • 1 small carrot, peeled and cut into ribbons

For the dipping sauce:

  • 2 garlic cloves, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp golden caster sugar
  • 1 tbsp fish sauce
  • juice of 1 lime
  • 1 tbsp soy sauce


To make the dipping sauce, put all the ingredients into a food blender and blitz.

Soak the rice noodles in a bowl of hot water for 15 minutes and drain well.  Cover the peas with boiling water to defrost.  Crush the peas and mix with the avocado and season with some salt and pepper.  

When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – this will take about 10-15 seconds – then drain on a tea towel.

Place a rice wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 3 prawn halves.  Place some pea and avocado mix on top of the prawns, followed by some noodles, some herbs and finally some beansprouts and carrot ribbons.  Be careful not to overfill the pancakes or they will be hard to roll.

Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.

When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.

Keep on rolling tightly until the whole rice paper wrapper is rolled up.  To serve, cut the rolls in half on the diagonal and serve with the dipping sauce.

Pea Dal and Coconut Chutney

Great British pea


  • 500g frozen peas 
  • 3 cloves garlic, roughly chopped
  • 2 cm piece of ginger, peeled and roughly chopped
  • 2 green chillies, seeds in, roughly chopped
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 tsp black mustard seeds
    2 tsp cumin seeds
  • 1 tsp ground turmeric 
  • 1 onion, finely chopped
  • 400ml can coconut milk
  • 6 curry leaves (optional)
  • 2 tsp garam masala
  • Small handful chopped fresh coriander leaves, to serve
  • Coconut chutney, to serve

For the coconut chutney:

  • 25g desiccated coconut
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp tamarind paste
  • 1 tbsp olive oil
  • 3 tbsp of Greek yoghurt
  • chopped coriander
  • Sea salt and black pepper

To temper the dal (optional)

  • 1 tbsp vegetable oil/ghee
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6 curry leaves


To make the coconut chutney, mix all the ingredients in a bowl and leave to one side.

Bring a pan of water to the boil, then add the peas an bring back to the boil. Remove from the heat, drain the peas and refresh under cold water.

Place approximately a third of the peas into a blender with 150 ml cold water and process to a smooth purée.  Put the remaining peas and the pea purée to one side.

Finely chop the garlic, ginger, chillies and salt and mix.

Heat the vegetable oil in a pan until hot.  Add the mustard seeds, cumin seeds, garam marsala and turmeric.  Fry, stirring constantly, for 30 seconds before adding the onion.

Reduce the heat down and cook the onion with the spices for 4-5 minutes until they are soft and translucent, stirring frequently.  Add the garlic, ginger and chilli paste.  Cook for another 3 minutes, stirring frequently.

Add the coconut milk, the pea purée, and curry leaves (if using).  Stir and reduce the heat to low.  Bring to a simmer and cook for a further 10 minutes until the liquid has reduced, stirring occasionally.  

Add the remaining cooked peas and bring to a simmer.

To temper the dal, add the oil to a frying pan on a low heat. Add the chillies, cumin and coriander until it crackles.  Add curry leaves for ten seconds then remove and pour over the dal. 

Remove the dal from the heat and serve with the chopped coriander, flatbreads or rice and the chutney.

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