Recipe Ideas to Use Leftover Peas
This leek and pea risotto (The Veg Space) is super-simple to make. Pack’d sells organic frozen peas in paper packaging, if you don’t have fresh to hand.
Leeks are affordable and local, so take advantage of those you find in markets and at farm shops, to make these tasty plant-based recipes! Just be sure to rinse leeks well, as most have grit that you don’t want to get stuck in your teeth.
Before cooking, read our post on food safety for people and pets (many foods including leeks, onion, garlic and spices are unsafe near animal friends).
It’s best to just bin allium scraps (leeks, onion, garlic, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.
Smashed Peas on Toast (to sub avocado)
Avocado is delicious and nutritious. But it’s not local and there is controversy over farming methods. Like palm oil, it’s linked to deforestation with pine forests in South America, and even land grabs and organised crime.
Unless you are buying from an organic farmers’ market and know where and how it was grown, it’s best to avoid avocado (also keep away from pets, they are unsafe).
Smashed peas on toast is the ideal swap.
It’s local and seasonal (buy fresh or Pack’d sell organic frozen peas in paper packaging). Either makes a delicious protein-packed breakfast and snack, and also helps to support local farmers.
Chef Jack Croft says the ‘taste’ from avocado on toast comes more from the seasonings (say lime and coriander in guacamole). Try making pea guacamole!
