Queen Carlin Pea 1x 570g

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Queen Carlin Pea 1x 570g

Queen Carlin Pea 1x 570g

£3.67

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Keen to try the newest beans on the block? In collaboration with Hodmedod, these Queen Carlin Peas are some of THE BEST of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea. Try them in a hearty french onion bake or crisped up in a salad with sticky aubergines and garlicky yogurt. For more BEANSPO (that's bean-inspiration), check out our top 10 carlin pea recipes here.

Ingredients: Carlin Peas, Water, Salt

Always free from additives and preservatives.

Store in a cool dry place.

570g net weight

Nutritional Information per 100g
Energy	364 kJ / 86 kcal
Fat	0.7 g
of which saturates	0.13 g
Carbohydrate	12 g
of which sugars	0.4 g
Fibre	3.4 g
Protein	6.4 g
Salt	0.8 g

Queen Carlin Pea 1x 570g

£3.67

Carlin Pea Saag with Mango Chutney-Glazed Halloumi

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Carlin Pea Saag with Mango Chutney-Glazed Halloumi

Feeds: 3 | Takes: 40 minutes

Ingredients

Directions

Ingredients

1 jar Queen Carlin Peas with their bean stock

2 tbsp coconut oil or neutral oil, such as sunflower or vegetable

1 tbsp cumin seeds 1 tbsp fennel seeds

1 onion, roughly sliced

2 garlic cloves, grated 1 tbsp turmeric 1 tbsp mild curry powder 2 tsp fresh ginger, grated 1 tbsp tomato puree 200g spinach 300ml coconut milk

250g block of halloumi, sliced into 2cm cubes

1 heaped tbsp mango chutney

Nigella seeds, for garnish (optional)

Serving Suggestions Natural or coconut yogurt Warm naans, flatbreads or rice Substitutions

Halloumi - paneer, or tofu to keep this one entirely plant-based

Directions

Step 1

Heat 2 tablespoons of oil in a pan over a medium heat. Add the cumin and fennel seeds and cook for 2 minutes until fragrant and sizzling. Then add the onion with a pinch of salt and cook for 8-10 minutes until softened, stirring occasionally. Add a splash of water if they start to stick. Add the garlic and cook for a further minute until fragrant.

Step 2

Add the turmeric, curry powder, ginger and tomato puree with a splash of water stir to create a paste. Fry off for 1-2 minutes until it darkens in colour.

Step 3

Pour in the carlin peas with their bean stock, coconut milk and spinach. Stir to combine and simmer for a few minutes until the mixture thickens slightly. As the carlin peas are well seasoned, we recommend tasting before adding salt.

Step 4

Transfer 2 ladle-fulls of the mixture to a blender or food processor and blitz into a puree. Stir this green puree back into the pan. If it’s looking a little thick, some of the remaining coconut milk or water to loosen. Check for seasoning - keeping in mind the halloumi is salty! - and reduce to a low simmer.

Step 5

While that’s simmering, add the diced halloumi and mango chutney to a small bowl and toss to coat. Heat a non-stick pan over a medium heat and cook the halloumi until golden all over, turning regularly, about 3-4 minutes. Add a splash of oil or water if it gets a little sticky.

Step 6

Once the curry has reached a creamy consistency, serve into bowls. Top with some yogurt and scatter over the halloumi chunks. Finish with a sprinkle of nigella seeds, if using. Dunk with warm naans to serve, or with rice for something heartier.