Transform your meals with Birds Eye peas, the real MVPeas.
Peas are packed with protein and fibre and perfect for any occasion from weeknight dinners to impressive meals. One ingredient, endless possibilities.
Recipes featured:
PEASY GREENS GRATIN
Serves 6-8 people
50g unsalted Butter
100g Plain flour
1.3l semi skimmed milk
400g Birds Eye Garden Peas (cooked as per pack instructions)
200g Tenderstem broccoli (cooked and refreshed)
80g parmesan cheese grated
3 tbsp Breadcrumbs
1 tsp Chopped dill
1 tsp Chopped parsley
1/2 tsp Chopped lemon rind
Method:
1. Heat a medium pan. Add the butter and flour. Cook for 2-3 minutes. Add the milk and cook for 5 minutes until a smooth.
2. Preheat the oven to 180c.
3. Add the peas and broccoli. Pour into a large baking dish. Mix the parmesan, broccoli, dill parsley and lemon rind in a small mixing bowl. Top the gratin with the prepared breadcrumbs.
4. Bake in the preheated oven for 15-20 minutes until bubbling and golden on top.
5. Serve on warmed plates.
PEAS-FUL BUDDHA BOWL:
Recipe serves 4 people – shown dish is 1 portion with hummus to share
For the toppings:
300g Birds Eye Garden Peas
1/2 Avocado (stoned peeled and sliced)
1/2 tsp Black sesame seeds
350g cooked mixed grains. Quinoa, rice, wild rice, barley, lentils
1 small butternut squash, peeled and diced into 3cm cubes
3 tbsp Olive oil
200g Chickpeas
1/2 tsp Ground paprika
1/2 small red cabbage shredded
Hand-full pomegranate seeds
200g cherry tomatoes halved
For the dressing:
1 tbsp Tahini paste
1 clove crushed garlic
3 tbsp yoghurt
Pea hummus
200g chickpeas
200g Birds Eye Garden Peas
1 tbsp Tahini
3 cloves crushed garlic
Method:
Recipe serves 4 people – shown dish is 1 portion
1. To make the buddha bowl. Blanch the kale in boiling water water, drain refresh and squeeze any excess water.
Preheat the oven to 160c. Sprinkle the kale onto a baking sheet. Drizzle with a tsp. Of olive oil. Bake for 8-10 minutes until crisp.
2. Heat 2 tbsp. olive oil in a large frying pan. Add the butternut squash and cook until golden and tender. Set aside.
3. Heat 1 tbsp. olive in a small frying pan over a medium heat. Add the chickpeas and cook until crisp, about 5 minutes. Add the paprika and remove from the heat. Set aside.
4. To prepare the dressing mix together the tahini, garlic and yoghurt. Set aside.
5. To assemble the buddha bowl add a layer of mixed grains to the base of the bowl. Add an amount of each of the components. Drizzle with dressing.
6. To make the hummus blend all the ingredients together in a small bowl. Season to taste and serve with the buddha bowl.
PEA-PLE PLEASER TART:
Serves 8-10 people
Pastry:
Jus Rol Shortcrust pastry sheet (320g)
Filling:
350g Birds Eye Garden Peas
1 tbsp Olive oil.
1 tsp Crushed garlic.
1 small red pepper, finely diced.
100g feta cheese.
1 tbsp Chopped mint
Pea tops for garnish.
Method:
1. Preheat the oven to 180c. When ready roll the pastry into a 30cm disc. Gently lay the pastry into a 23cm tart tin. Gently prick the base with a fork. Cover with a large disc of baking paper and fill with baking beans or uncooked rice. Bake in the oven for 20 minutes until golden.
2. Remove the baking beans and paper and cook for a further 10 minutes until crisp and golden. Remove and trim off any excess pastry with a small serrated knife.
3. Meanwhile prepare the filling by cooking the peas and draining well. Tip the cooked peppers and peas into a food processor with 100gm of feta cheese. Blend until coarse. Add the mint and season to taste.
4. Add the pea mixture into the prepared tart and warm gently in the oven for 8 minutes. Carefully remove from the tin and serve sliced on warmed plates with the remaining feta crumbled and some pea tops to garnish.