📋 Overview
You will receive:
1 x biodegradable bag
1 x Southview Free Range Egg
1 x Carlin Peas (400g)
1 x Pide Sourdough Flatbread (400g)
1 x Spring Onions (bunch)
1 x Flat Parsley, (Bunch) (150g)
1 x Root Horseradish (apx. 50g)
🏺 From Your Kitchen Pantry
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2–3 tbsp Plain flour, gram flour, or breadcrumbs (to tighten the patty mixture)
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Generous pinch Sea salt and freshly cracked black pepper
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2–3 tbsp Cold-pressed British rapeseed oil (or cooking oil of choice for pan-searing)
📝 Cooking Instructions
⚡ The On-Demand Rule: No overnight soaking or long boiling required. Because canned Carlin peas are already perfectly tender, this recipe is engineered for immediate, fast-paced weeknight cooking.
1. Drain and Dry
Open your 400g tin of Carlin peas. Empty them into a colander or sieve and rinse thoroughly under cold running water. Let them drain for 2 to 3 minutes, then tip them onto a piece of kitchen roll and pat them completely dry.
Chef's Note: Removing excess surface moisture is the absolute secret to securing a firm, structural patty that develops a crisp outer crust instead of turning mushy in the pan.
2. The Fresh Prep
While your Carlin peas are draining, quickly prep your fresh field aromatics:
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Finely slice your bunch of spring onions (both the white bulbs and green parts).
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Finely chop the leaves and tender stems of your flat parsley.
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Peel the rough outer skin off your root horseradish and finely grate the white flesh using a microplane or fine cheese grater. Set aside.
3. Mash and Bind
Tip the dry Carlin peas directly into a large mixing bowl. Using a potato masher or a sturdy fork, crush them down firmly. Because canned peas are already soft, this will take less than 60 seconds.
Carlin peas carry a uniquely dense, nutty, chestnut-like profile—aim to leave about 15% of the peas whole or partially crushed to give the final burger a satisfying, rustic texture. Stir in the sliced spring onions, chopped parsley, and grated horseradish to taste (add it gradually—fresh root carries a gorgeous clear-the-sinuses kick!).
4. Set the Dough
Season the mixture generously with sea salt and black pepper. Crack in your free-range egg and add 2 to 3 tablespoons of flour from your cupboard. Mix everything together with a fork or your hands until it forms a thick, dense, and completely moldable dough. If it feels a fraction too wet to hold its shape due to the tinned moisture, simply fold in one more tablespoon of flour.
5. Shape and Pan-Sear
Divide the mixture and shape into 3 to 4 thick, compact round burger patties. Heat a thin film of rapeseed oil in a wide, non-stick frying pan over medium heat. Carefully place the patties into the pan and sear gently for 4 to 5 minutes on each side. Do not rush them—you want a deep, beautifully caramelized golden-brown crust to form while the egg sets the interior perfectly.
6. Assemble the Pide Burgers
While the patties are finishing in the pan, cut your Arch Bakery Sourdough Pide Flatbread into generous sandwich-sized quarters, then slice each quarter open horizontally to create a sturdy pocket bun. Flash the pide slices in a hot, dry frying pan or toaster for 30 seconds to warm through.
Stuff the hot, seared Carlin pea patties straight into the warm sourdough pide pockets. The robust, stone-baked flatbread provides the perfect physical structure to support the patties. Garnish with crisp salad leaves, a slice of tomato, and a smear of mayonnaise or mustard. Serve immediately while piping hot.
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