A slow, comforting winter stew that turns simple British vegetables and peas into something deeply satisfying. This makes a big pot – perfect for a few days of lunches or suppers.
What’s in your Farm Direct box
🧄 You’ll need from your fridge / store cupboard
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Rapeseed oil or other cooking oil
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Garlic (2–3 cloves)
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Hodmedod’s fava umami paste (1–2 tbsp, optional but recommended)
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Salt & black pepper
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Bay leaf or dried thyme (optional)
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Water or vegetable stock
Optional extras: parsley, mustard, or a splash of cider vinegar to finish
👩🍳 How to cook
1. Soak the peas
Rinse the whole yellow peas and soak overnight in plenty of cold water. Drain before cooking.
2. Prepare the vegetables
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Slice the leeks and onion
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Dice the carrots
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Shred the cabbage (remove the tough core)
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Crush or finely chop the garlic
3. Start the stew
Heat a generous splash of oil in a large pot. Add the onion, leeks and carrots with a pinch of salt. Cook gently for 8–10 minutes until soft and sweet, then add the garlic and cook for another minute.
4. Simmer
Add the drained peas, bay leaf or thyme, and enough water or stock to cover everything by a few centimetres. Bring to a gentle boil, then lower to a simmer. Cook for 45–60 minutes, stirring occasionally, until the peas are tender.
5. Add the cabbage
Stir in the shredded cabbage and cook for a further 10–15 minutes, until soft but still vibrant.
6. Finish
Stir through the fava umami paste if using, then season well with salt and pepper. Remove herbs. Add a splash of vinegar or a spoon of mustard if you like a little lift.
🍞 To serve
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With sourdough, toast, or potatoes
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Finished with chopped parsley or a drizzle of good oil
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Keeps well for 3–4 days and tastes even better the next day