I have this bag of dried green peas (from my pea shoots growing expedition)
and thought might as well cook them. Soaked them in the morning (should have
soaked them the night before - hence it would require a shorter cooking time
(there was quite a fair bit of soup - I put half to chill in the fridge)
garnish was finely chopped mint leaves mixed with creme fraiche
and toasted almond flakes
from pages 270-271 of
|Hugh Fernley-Whittingstall's River Cottage Every Day|
The group at The Cottage Cooking Club
headed by the lovely leader
We are attempting to cook from both River Cottage Every Day (RCED) for all,
and River Cottage Love Your Leftovers (RCLYL) - optional!
I will do a round up of the dishes I make from Hugh's book on the 28th
of each month, but since I cannot wait that long, I am posting them as I make them!
Cookbook Countdown has a new website :