Recipes

Using Mushy Peas
Pea and Ham Soup

Preparation time: 10 mins
Cooking time: 55 mins
Serves: 4 to 6

Vegetable Curry

Preparation time: 15 mins
Cooking time: 40-45 mins
Serves: 4-6

Lamb Hotpot

Preparation time: 25 mins
Cooking time: 1 1/4 - 1 1/2 hours
Serves: 4

Cheese n Peas Pasta

Preparation time: 2 mins
Cooking time: 15 mins
Serves: 4

Fake guacamole

Why not try this!

 

I make a fake guacamole with mushy peas, garlic, cumin, chilli powder, mayo or yoghurt – its lush!

 

 

Pea & Ham Soup

Serves 4-6
Ingredients
  • 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

 

Preperation 10 minutes

1) Peel & finely chop the onion

 

2) Chop the bacon

 

1) Dice the ham

 

Cooking 45-55 minutes

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

Serves 4-6
Ingredients
  • 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 and 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

 

Preperation 15 minutes

1) Peel & chop the onion

 

2) Peel & thickly chop the carrots

 

3) Thickly slice the courgettes

 

4) Peeled and dice the potatoes

 

5) Topped and tailed the green beens then cut in half

Cooking 40-45 minutes

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

Serves 4
Ingredients
  • 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

 

Preperation 25 minutes

1) Peel & slice the onions and carrots

 

2) Slice Celery and leeks

 

1) Peel and thinly slice the potatoes

Cooking 75-90 minutes

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 hour and 15 mins to 1 hour and 30 mins until vegetables are tender and potatoes golden. Garnish with fresh thyme.

Cheese 'n' Peas Pasta

Serves 4
Ingredients
  • 300g pasta
    300g mushy peas
    Cheese

    Optional – 1 vegetable or chicken stock cube
    Optional – Handful of mint – from the herb garden.

 

Preperation 2 minutes

1) Grate the cheese

Cooking 15 minutes

1) Bring a saucepan of water to the boil, adding the stock cube to the water. Add the pasta and reduce the heat to simmer for around 10 minutes.

 

2) When the pasta is soft, drain most of the liquid into a mug, bowl, jug, other pan – whatever you have to hand. If this is difficult, use a large spoon to spoon as much as possible from the pan to a mug, jug, etc. You’ll need this in a minute.

 

3) Tip the pasta back into the saucepan, and add the mushy peas on top. Add grated cheese and a little stock to loosen the liquid slightly to form the sauce. Bring back onto a low heat to heat the peas through and melt the cheese. Add more stock if required – I like my sauce thick and textured, but you can make it as sloppy as you like.

 

4) Serve with chopped mint, if using, or extra cheese. Eat in a bowl, with the kids, and marvel at how surprisingly
delicious it is.