Preserves & Condiments
Puddings & Desserts
I absolutely love pease pudding - it’s brilliant with gammon of course, but it’s also a really lovely winter comfort-food substitute for potatoes or pasta and a lot more tasty than polenta. I’ll confess that I’ve always been perfectly happy to buy it in a tin, but recently it seems to have disappeared from supermarket shelves so I made it myself a few weeks ago and, like most things, it’s even nicer when it’s homemade. And even nicer still if you give it a bit of a makeover, as I have here, and add some spices to it… Do try it and let me know what you think!
Soak the split peas for an hour in cold water then drain and bring to the boil with the stock, onion and garlic. Boil for 10 mins then turn down the heat and simmer for 50 minutes, until completely soft and almost all of the liquid has been absorbed. Meanwhile, peel the beetroot and slice. Stir fry in a little olive oil with the chill flakes until just tender, then add the balsamic vinegar or Worcestershire sauce, salt and pepper and cook for a further minute. Set aside and keep warm.
Put the turmeric, cumin and coriander in a small pan and dry fry until they smell fragrant (about 1 min). Stir into the split peas with the tomatoes and plenty of salt and black pepper, then blitz in a liquidiser or smoothie maker until smooth.
Finally, make avocado cream by mashing the avocados with the lime juice and yogurt. Season well.
Spoon the split peas into a bowl, pile the beetroot on top and top with the avocado cream and a sprinkling of coriander.