What We Provide
500g Crown Prince Squash: Cut into 2cm wedges.
250g Spring Greens: Shredded into 1cm ribbons.
250g Asparagus Spears: Woody ends snapped off.
150g Dried Carlin Peas: This will yield about 400g once cooked.
400g Potatoes: Cut into chunks.
What’s in Your Pantry
2 tbsp Brown Miso Paste
1 tbsp Maple Syrup or Honey
3 tbsp Neutral Oil (plus extra for greens)
½ Lemon: Juiced.
1 tbsp Water (to loosen glaze)
Bicarbonate of Soda: (Optional, for soaking)
-
-
Prep the Peas: Soak the 150g dried peas for 12 hours with a pinch of bicarb. Drain, then simmer in fresh water for 40–50 minutes until tender. Drain and set aside.
-
The Miso Glaze: Whisk together the 2 tbsp miso, 1 tbsp syrup, 2 tbsp oil, and 1 tbsp water.
-
Roast the Base: Toss the squash and potatoes in the glaze on a large roasting tray. Roast at 200°C for 25–30 minutes.
-
The Pea Phase: Add the cooked Carlin peas to the tray, stirring them into the miso juices. Roast for 8 minutes.
-
The Greens & Asparagus: * Toss the shredded greens and asparagus in a bowl with a splash of oil and a pinch of salt.
-
Pile them onto the roasting tray.
-
Roast for 5–7 minutes. The asparagus will become tender-crisp, and the spring greens will get those signature charred, crispy edges.
-
The Finish: Squeeze over the lemon juice while the tray is still sizzling.
Why this works:
-
Textural Balance: You have the soft, buttery squash, the "pop" of the Carlin peas, the snap of the asparagus, and the crunch of the greens.
-
Flavor Profile: The deep, dark umami of the miso is cut perfectly by the fresh, green notes of the asparagus and the bright lemon finish.
Why the dried peas are better:
-
Superior Texture: Dried peas hold their shape much better during the roasting phase, allowing you to get that authentic Lancashire "parched" finish.
-
Flavor Absorption: While simmering, the peas open up slightly. When they hit the miso glaze in the tray, they act like tiny sponges, pulling that salty umami deep into the center of the pea.
Pro Tip: If you're in a rush, you can "quick-soak" the peas by covering them with boiling water and letting them sit for 1 hour before simmering, though an overnight soak always gives the most even cook.
1 x Round Shallots (100g)
1 x Wild Garlic (apx. 50g)
1 x Pearl Barley (500g)
1 x Kent Outdoor Asparagus Class 1 (apx. 200g)
1 x Red Salad Tomatoes (300g)
1 x Perpetual Spinach (apx. 200g)
1 x Whole Lemon