Ingredients

Provided in the Recipe Box

• Carlin peas (500g)

• Brown onions (1–2)

• Carrots (2–3)

• Potatoes (2–3 medium)

Optional additions from the box

• small handful cabbage, sliced

• a little leek, sliced

From Your Fridge / Store Cupboard

• 2 tbsp olive oil

• 2 cloves garlic, chopped (optional)

• 1 tsp smoked paprika or paprika

• 1 tsp dried thyme or rosemary

• 1 tbsp tomato paste (optional)

• 750 ml vegetable stock or water

• Salt and black pepper

Optional extras

• splash of red wine

• fresh parsley

• dash of chilli flakes

Cooking Instructions

1. Soak the peas

Place the carlin peas in a bowl and cover with plenty of cold water.

Leave to soak for 8–12 hours (overnight).

Drain and rinse before cooking.

2. Cook the base

Heat olive oil in a large casserole pot.

Add the diced onion and cook gently for 5–6 minutes until soft.

Add garlic (if using) and cook for 1 minute.

3. Add vegetables

Add the diced carrots and potatoes.

Cook for 3–4 minutes, stirring occasionally.

4. Add peas and stock

Add the soaked peas, paprika, thyme and tomato paste.

Pour in the vegetable stock.

Bring to a simmer.

5. Slow cook

Cover and cook gently for 45–50 minutes until the peas are tender.

Add cabbage or leek during the final 10 minutes if using.

6. Finish

Season with salt and black pepper.

Taste and adjust seasoning.

To Serve

Serve in warm bowls with:

• crusty bread

• a drizzle of olive oil

• chopped parsley

This casserole keeps well and often tastes even better the next day, making it perfect for batch cooking.