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Nutritional information

PER SERVING (4): 106 kcalories, 7g protein, 13g carbohydrates, 9g fat, 0g saturated fat, 8g fibre, 5g sugars, 0.05g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: Beta carotene, vitamin C, folic acid, calcium, magnesium, allicin plus other antioxidants from the herbs and spices.

Ingredients

2 tbsp sunflower oil

2 tsp black mustard seeds

1 tsp cumin seeds

1 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

2 tsp peeled fresh ginger finely crushed

2 tsp green chilli finely chopped

2 tsp garlic finely crushed

2 tbsp tomato puree

300ml water

Sea salt and freshly ground black pepper

2 large aubergines cut into 3cm cubes

400g frozen peas

Method

Heat the oil in a pan. Add the mustard and cumin seeds. When the seeds pop add the rest of the spices, crushed ginger, green chilli and garlic. Add the tomato puree and a little of the water. Blend to a smooth paste and then add the rest of the water. Season to taste with sea salt and black pepper. Let the mixture simmer for about 5 mins then add the aubergine chunks and coat well with the sauce. Cover the pan and allow to cook/steam for about 12 mins on a low heat, stirring frequently adding more water if necessary. Add the peas and cook for a further 8 – 10 minutes stirring frequently.

Serve with cooked brown Basmati rice and garnish with fresh coriander.

Serves 4

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

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Mild Pea and Sweet Potato Curry

Nutritional information

PER SERVING (4) 600 kcalories, 7g protein, 35g carbohydrates, 8g fat, 1g saturated fat, 7g fibre, 13g sugars, 0.04g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron, selenium, zinc, manganese, potassium, quercitin, allicin, lycopene plus other antioxidants from the herbs and seasonings.

Ingredients

2 tbsp vegetable or rapeseed oil

500g sweet potato, peeled and cut into large dice

1 red onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 cm piece root ginger, peeled and finely chopped

1 tsp ground cumin

2 tbsp mild Korma curry paste

1 tin chopped tomatoes

200ml chicken / vegetable stock

sea salt and black pepper

300g frozen peas

Juice 1/2 lemon

Handful coriander, roughly chopped

To serve: naan bread, basmati rice, natural yoghurt, chutney / pickle

Method

Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock. Season with sea salt and black pepper and bring to the boil.

Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice. Stir through the chopped coriander and serve with steamed basmati rice, warm naan bread, yoghurt and chutney.

Serves 4

Preparation Time 10 minutes

Cooking Time 30 minutes

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Launched by the Yes Peas! campaign and the British pea vining industry, Great British Pea Week (10 – 16th July), the National Awareness Week dedicated to peas, has returned for 2017, giving everyone a reason to celebrate peas this harvesting season.

The UK is the largest producer and consumer of frozen peas in Europe, with the average person in Britain eating nearly 9,000 peas per year. This July, approximately 700 pea growers will harvest 2 billion portions of peas to feed Britain for the year.

Great British Pea Week is here to celebrate British production of the nation’s favourite family vegetable and inform the Great British public about the dedication it takes every pea season to get billions of peas from field to fork.

Lasting an average of six to eight weeks, the harvesting process is a complex operation. Farmers work 24 hours a day, 7 days a week using viners to harvest, shell and transport the peas from field to frozen as quickly as possible – the majority in just 150 minutes.

Stephen Francis, member of the YesPeas! campaign, said: “Great British Pea Week is back for its second year to inspire the nation to cook with peas during harvest season and reconnect people with the important heritage and provenance of frozen peas and their fascinating journey from the field to our freezers.

“The locked in freshness of frozen peas means we can enjoy British peas all year round, however we hope to remind consumers that growing peas is a mainstay of livelihood many British farmers and very much a product of the seasons!

“Great British Pea Week is here to put peas firmly on the food agenda and give everyone a reason to enjoy this versatile and nutritional vegetable at the peak of the British harvesting season, as well as all year-round.”

The hi-tech machinery and exact precision needed during harvesting requires growers to collaborate to produce the crop. There are currently 18 farmer groups along the east coast of the UK, from Essex to North of Dundee who produce the wonderful pea. The east-facing seaboard and maritime climate is the perfect environment for growing superior quality peas.

Versatile and nutritious, frozen peas are a popular freezer essential and the Yes Peas! campaign is asking everyone to get involved this Great British Pea Week and get cooking with peas. TV chef and Yes Peas! ambassador, Rachel Green has created some recipes to inspire everyone this Great British Pea Week, available at www.peas.org.

 

 

ABOUT YES PEAS!

The highly successful Yes Peas! campaign, run by the British Growers Association and funded by growers, freezers and machinery companies from the vining pea sector, is in its eleventh year. The campaign aims to promote the versatility, provenance and nutritional benefits of frozen peas and engages with consumers to inspire them to use peas as an ingredient, as well as an accompaniment, to meals. The campaign is supported by hundreds of recipes developed by campaign ambassador and TV chef, Rachel Green, available at www.peas.org.

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