Put cooked peas (frozen are fine) + cornflour + beaten egg + S&P in food processor and blitz to make a purée/pancake batter
Make this as fine or coarse as you like
Add chopped parsley + finely sliced spring onions
Fry in small batches in a good non-stick pan with a little olive oil
Keep warm in the oven or re-heat in low oven as necessary
Poach eggs in simmering water with a dash of white wine vinegar added
Gently remove with slotted spoon
Top warm pea pancakes with poached egg and sprinkle with chopped chives or more spring onions
Ideal for Sunday brunch – & gluten-free too!
Great with watercress garnish or some pan-fried chorizo if you fancy
Sweet and mildly spiced mango chutney
Peel & dice mangoes – set aside
Finely chop garlic + red chilli
Finely grate some fresh ginger
Sauté the above in a plain oil for 1 minute
Add garam masala + ground cumin + ground coriander + cayenne + turmeric + some cardamom + tiniest hint of a pinch of cinnamon
Sauté for another minute or so
Add the diced mangoes + sugar + salt
+ white wine vinegar + nigella/black onion seeds
Mix well & bring to the boil
Reduce heat and simmer for about 1 hour
Mash up to desired texture
Allow to cool and pour into sterilized jars – store in fridge
This freezes well so you’ll always have a portion close by when you fancy it!
Great simply with freshly made naans, and especially good with curried lamb dishes or as a marinade for chicken drumsticks or veggie sausages.
Also pairs well with Boxing Day cold cuts, marmalade glazed cider baked ham and a good Brie!