Pasta and Pesto, Broth and Dumplings, Pancakes and Chutney: Ravinder Bhogal’s Pea Recipes

Ravinder Bhogal, a well-known chef, has always believed in celebrating the seasons and their bounty, and peas are a standout during their short yet sweet season. As a child in Kenya, she spent countless hours with a sack of peas bigger than herself, coaxing them from their pods, the result being a red bucket filled with gleaming green marbles. Peas, which often appear fleetingly in the markets, are versatile and delicious, appearing in everything from salads and curries to pestos and pancakes.

Peas, both fresh and frozen, bring an earthy sweetness to any dish. Whether in a comforting broth, fried up in fritters, or blended into a refreshing pesto, peas are a fantastic addition to your kitchen. Here are three of Ravinder Bhogal’s pea-focused recipes that showcase their versatility.

Peas, Broth and Bread Dumplings

A comforting dish perfect for chilly days, these herbal dumplings are made from stale bread, cheese, and the sweetness of peas. The dumplings, combined with a rich broth, are a delightful blend of flavours and textures. Pecorino cheese adds a sharp richness to the dumplings, but parmesan or hard goat’s cheese can also be substituted. The pea-filled broth makes a warming meal, ideal for four servings.

Ingredients
For the Dumplings

• 30g butter
• 1 leek (white part), finely chopped
• 1 large egg, beaten
• 250g stale sourdough bread, torn into small pieces
• Zest of 1 lemon
• 50g pecorino cheese
• 1 tbsp plain flour
• 125g fresh peas (or frozen, defrosted), coarsely ground
• 2 tbsp chopped tarragon
• 2 tbsp finely chopped parsley
• Sea salt and black pepper
• 1-2 tbsp milk

For the Broth

• 1 litre chicken stock (or vegetable stock)
• 200g peas (fresh or frozen)
• 1 tbsp olive oil (optional)
• 100g guanciale or pancetta (optional)
• Juice of ½ lemon

Method

1. In a frying pan, melt the butter and sauté the leek until soft but not coloured. Let it cool.
2. In a large bowl, combine all dumpling ingredients, except for the milk. Add the cooled leek and season. Add enough milk to create a soft dough, then form the mixture into ping-pong ball-sized dumplings. Refrigerate.
3. Bring the stock to a boil in a large saucepan, add the dumplings, and simmer for 10-12 minutes, adding the peas during the last minute.
4. If using guanciale, heat olive oil in a frying pan and fry the meat until crispy, about 5-6 minutes. Drain on kitchen paper.
5. Season the broth with lemon juice, and serve the dumplings and peas in bowls, topped with the guanciale and extra parsley.

Pea and Mung Bean Cheelas with Fried Eggs and Coriander Chutney

Cheelas are thick, soft pancakes popular in Indian cuisine. This recipe incorporates mung beans and peas, creating a high-protein, filling meal. Paired with fried eggs and a tangy coriander coconut chutney, these pancakes are perfect for breakfast or lunch.

Ingredients
For the Cheelas

• 100g whole mung beans
• 200g podded fresh peas (or frozen, defrosted)
• 1 thumb-sized piece fresh ginger, grated
• 1 green chilli, finely chopped
• 1 handful coriander, finely chopped
• 1 tsp cumin seeds
• Sea salt to taste
• Coconut or avocado oil for frying
• Fried eggs to serve

For the Coriander Coconut Chutney

• 100g coriander (stalks and all)
• 100g grated coconut (can use frozen)
• 1 green chilli, roughly chopped
• Juice of 1 lime
• ½ tsp caster sugar
• 2½cm fresh ginger, peeled and roughly chopped

Method

1. Soak the mung beans in water for at least six hours or overnight.
2. To make the chutney, blend the coriander, coconut, green chilli, lime juice, sugar, ginger, and ice-cold water until smooth.
3. For the cheelas, blitz the peas, ginger, chilli, coriander, and a splash of water in a food processor. Add the soaked mung beans, cumin seeds, and sea salt. Blend until smooth, adding water to reach a crepe batter consistency.
4. Heat a nonstick frying pan on medium-low heat and lightly oil it. Pour a ladle of batter into the pan, spreading it with the back of the ladle. Cook each cheela for 2-3 minutes per side until golden and crisp.
5. Serve the cheelas with fried eggs and coriander chutney.

Trofie with Pea and Lemon Pesto

A bright, zesty pesto made from fresh peas, herbs, and lemon zest, this dish is an excellent complement to pasta and grilled fish, such as trout. The pesto combines fresh basil, mint, peas, and pine nuts for a refreshing, herbaceous sauce.

Ingredients

• 100g basil
• 25g mint
• 250g podded fresh peas (or frozen, defrosted)
• 1 garlic clove, finely chopped
• 30g toasted pine nuts
• 30g pecorino or parmesan, grated (plus extra for sprinkling)
• Zest and juice of 1 lemon
• 60ml extra-virgin olive oil
• 250g trofie pasta (or any pasta shape of choice)
• A handful of pea shoots (optional)

Method

1. Bring a large pan of salted water to a boil. Meanwhile, blend basil, mint, half the peas, garlic, pine nuts, cheese, lemon zest, and juice in a blender, seasoning to taste.
2. With the motor running, drizzle in the olive oil until the pesto is smooth and vibrant.
3. Cook the pasta according to package instructions, adding the remaining peas in the last minute of cooking.
4. Drain the pasta, reserving a bit of cooking water. Toss the pasta and peas with the pesto, adding a little cooking water to help it coat the pasta.
5. Serve the pasta with pea shoots and a sprinkle of more grated cheese.

Summary

Ravinder Bhogal’s pea recipes reflect the versatility of this humble vegetable, turning it into the star ingredient in a variety of dishes. From hearty dumplings in broth to vibrant cheelas and zesty pasta with pesto, these recipes celebrate the simplicity and joy of cooking with peas. The freshness of the peas, combined with aromatic herbs, tangy lemon, and rich cheese, creates meals that are both satisfying and wholesome.

Whether you enjoy them in a creamy broth, as crispy fritters, or blended into a bright pesto, peas are a vegetable that can truly elevate your meals. Their brief season makes them all the more precious, so take advantage of them while they’re available, and enjoy these delightful recipes.

Nutritional Benefits of Peas:

Peas are not just a versatile ingredient but also packed with nutrients. Here’s a breakdown of the health benefits they offer:

Peas are a low-calorie food, making them a healthy addition to any diet. They are high in antioxidants, which protect cells from damage and support overall health.

Ravinder Bhogal’s pea recipes not only showcase the versatility of this vegetable but also highlight its ability to elevate simple ingredients into delicious, comforting meals. Enjoy cooking with peas while they’re in season, and experiment with these recipes to bring a burst of green freshness to your kitchen.