- Pea and carrot risotto
This dish is made by using carrot juice and vegetable stock as the cooking liquor. It’s a vibrant dish with a fresh feel about it. Just add a good helping of frozen petit pois towards the end of cooking.
- Pea and broad bean hummus
Purée blanched and refreshed petit pois and broad beans with lemon zest, roasted garlic and tahini and spices of your choice for a lighter and brighter alternative to the traditional chickpea hummus.
- Pea vinaigrette
Again, using blanched and refreshed petit pois, this can be made using any vinegar and mustard you like with a good glug of oil and plenty of fresh soft herbs like chervil or mint. This is such a versatile dressing and can be used in salads, scallop dishes, egg recipes as well as complementing cold ham.
- Pea fritters
These are great as a vegetarian starter with a poached egg, or can be enhanced by adding fish, ham hock or sweetcorn, whatever you fancy! Simply make a basic savoury pancake batter then add petit pois and any other ingredients you choose then shallow or deep-fry.
- Pea soufflé
A light and tasty lunch or starter, just add the pea puree to your béchamel and choice of cheese – could be a locally produced blue, or Gruyére cheese also works well – then fold in your egg whites. Bake the soufflés in prepared ramekins in a pre-heated oven for 15 to 20 minutes – delicious and tasty!
About Annmarie Farr
Annmarie has worked as a hospitality lecturer at Ayrshire College for four years. Prior to that she lectured at Newbury College in Berkshire for almost 10 years. Her team of three students – Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska – triumphed in the Country Range Student Chef Challenge 2017 final held at ScotHot in Glasgow. She also led a team, which included Iona Duncan, into the finals of the 2018 Student Chef Challenge.