In Autumn, I want hearty, rich foods - foods that will stick with you and help to fortify you against the bracing cold that comes with shorter and darker days.
I want hearty sourdough bread, roasted root vegetables, soups, stews, and earthy pulses, cooked until soft and fall-apart tender.
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Split peas, like all pulses, are simple, affordable, and versatile foods. They're hearty, immensely satisfying, and mercifully light on the budget.
Split peas marry well with cured pork like bacon and ham, which is why you see them paired together so often in northern European cooking. But, even more than a natural pairing, the satisfying nature of split peas - made that way by plenty of protein and fiber - helps to extend the meat you use, so that you can use less meat, which allows you to afford higher quality meat, all while maintaining that same sense of delicious, satisfying and affordable meals.
Split peas are particularly rich in trace elements, like molybdenum, manganese, copper, and phosphorus as well as B vitamins like folate and thiamin.
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