Inspiring recipes using peas

Peas are one of my favourite vegetables, so sweet and juicy and amazingly versatile. I always have a frozen bag in my freezer – it even came in really handy once when I sprained my ankle!

These lovely pea recipes come thanks to the Yes Peas! campaign. For more, visit their website at, where you can also order your free recipe book.

Pea Blinis with Parma Ham and Mint & Melon Salsa

Pea blinis with Parma ham
Pea blinis with Parma ham

Makes 36-40

150g peas, defrosted

400g cold mashed potato

1large egg, beaten

50g plain flour

1-2 tbsp double cream

Sea salt and black pepper

Butter and rapeseed oil, for frying


12 slices Parma ham

1 x 250g tub mascarpone

Melon & Mint Salsa

200g ripe melon, peeled, seeded and cut into small pieces

2tbsp mint leaves, finely chopped

Juice of 1 lime

Sea salt and black pepper

Make the pea blinis; mix together the peas, potato, egg and flour until smooth. Season well and mix in the double cream, the mixture should resemble thick porridge.  Heat some oil with a little knob of butter in it, spoon heaped tablespoons of the mixture into the oil.  Cook over a medium heat until golden brown, then turn and cook for a further minute on the other side until the blinis are cooked through and firm to the touch.  Drain well and leave to cool slightly.  Cook the remaining mixture.

To make the melon and mint salsa; mix the chopped melon flesh with the finely chopped mint leaves, stir in the lime juice and season with black pepper and a little sea salt.

Lay the blinis on a tray and top with small pieces of Parma ham, a small amount of mascarpone and a little of the melon and mint salsa.

Peas on Toast

Pea Bruschetta (2)

Makes 8 slices

8 slices French bread, around 1inch thickness

2 tbsp olive oil

1 garlic clove, peeled and crushed slightly

Sea salt

2 tbsp basil pesto

300g frozen peas, thawed and drained

A handful crushed mint leaves

1 tbsp half fat crème fraiche

Squeeze lemon juice

100g feta cheese

Black pepper

Paprika or cayenne pepper for decorating

Brush the bread with the olive oil, and then rub with the garlic and sea salt.

Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides.  Spread a little pesto on each bruschetta. Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche, add a squeeze of lemon juice and stir in most of the feta cheese and season with sea salt and black pepper.

The pea mixture shouldn’t be completely smooth, it should have some texture.

Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.

Tip: This mixture is also lovely spooned over pan-fried chicken or salmon or used as a dip for crudities


© Copyright Michael Powell 01673 838040 Pea Tapas
Spanish potatoes with chorizo and peas, pork and pea meatballs and pea, ham and egg empanadillas

Pork and Pea Meatballs

Serves 4-6

3 tbsp olive oil

3 shallots, peeled and finely chopped

2 tsp sweet smoked paprika

1 garlic clove, peeled and chopped

1 red chilli, deseeded and finely chopped

2 tbsp medium sherry

500g minced lean pork

50g breadcrumbs

1 tbsp chopped flat leaf parsley

1 egg yolk

1 tsp dried oregano

Sea salt and black pepper

150g peas

Tomato Sauce

1 tbsp olive oil

2 cloves garlic, peeled and crushed

2 tbsp ground cumin

1 tbsp sweet smoked paprika

1 roasted red pepper, peeled and blitzed

400g can chopped tomatoes

100ml vegetable stock or white wine

Heat 2 tbsp olive oil in a large heavy based frying pan and gently soften the shallots, add the paprika, garlic, chilli and sherry and bubble for a few minutes.

In a large bowl mix the pork and breadcrumbs together with the parsley, egg yolk, oregano and season with sea salt and black pepper.  Add the cooked shallots and peas, mix well and shape into little meatballs (approximately 12-14).

In a new pan brown the meatballs all over in the remaining oil for about 5 minutes, set aside.

To make the tomato sauce, add the oil, garlic, cumin, paprika and the stock or wine and bring to the boil. Add the tomatoes and blitzed pepper. Mix well and season. Add the meatballs and simmer very gently for 8-10 minutes.

Serve the meatballs with the other tapas or as a main meal.

Spanish Potatoes with Chorizo and Peas

Serves 4

4 good-sized potatoes, peeled and cubed

2 tbsp olive oil

1 small onion, peeled and finely chopped

150g diced cooking chorizo

2 cloves garlic, peeled and crushed

2 tsp smoked paprika

A good pinch of chilli powder

1 tsp ground cumin

400g can plum tomatoes

150g peas

Squeeze lemon juice

Chopped parsley

Sea salt and black pepper

Place the potatoes in a pan of boiling salted water. Cook until just tender.  Drain and cool a little. Heat a large frying pan with the olive oil. Add onions and chorizo and potatoes, season with sea salt and black pepper. Cook until the onions are soft and the potatoes start to brown a little, and then add the garlic, paprika, chilli powder, cumin and tomatoes. Cook until the potatoes are completely cooked and the tomatoes have thickened. Then add the peas and cook for a further 2 minutes. Add a good squeeze of lemon juice; taste and season again, finish with chopped parsley.

Pea, Ham and Egg Empanadillas

Makes 12-15

2 hard boiled eggs, roughly chopped

25g chopped green olives

50g peas, thawed and drained

50g finely chopped ham

50g grated cheddar or manchego

1-2 tsp mayonnaise, to bind

2 sheets ready rolled puff pastry

1 egg yolk, lightly beaten

Preheat oven to 220°c/425°f/Gas 7

Lightly grease two baking sheets. Combine the eggs, olives, peas, ham and cheese together with a little mayonnaise to bind and season with black pepper.  Cut the puff pastry into 10cm (4”) circles.  Spoon a little of the mixture into the centre of each round and fold over the pastry to enclose the filling and crimp the edges to seal.  Place the parcels on the trays 2cm apart.

Brush with the egg yolk and bake for 10-15 minutes or until brown and puffed.

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