While fresh peas tend to have the best taste ... She also makes a turmeric split-pea soup that’s "always a hit." And, for a ...

You may be shocked to learn that I don’t read every single book for my book club meetings and it’s usually because I’m reading other things. I need at least half an hour of quiet reading every morning ...

Cooking times vary greatly depending on when the green peas were harvested. Young, small ones require less cooking than older, starchy ones. Raw: Although a bit starchy, fresh green peas can be eaten ...

In a small frying pan over high heat, warm up the olive oil and pop the cumin seeds. Immediately, add the onions and cook on ...

At the first sign of cold weather, break out the split peas for a hearty pot of soup. The prep process is simple and, before you know it, those dried peas have softened into a smooth and ...

Select fresh peas with bright green pods that are firm and plump. Peas don't need fussy preparation when they're in season. Boil them briefly until just tender, add a knob of butter and season ...

Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes. Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl.

Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island, especially during carnival. Tip the split peas into a pan with 1.5 litres/2¾ ...