Broccoli & Tomatillos with Whipped Split Peas

Whipped Split Peas and Broccoli

With tomato and spring onion relish

Early Autumn is a strange time of year for food. There are a few remnants of summer in the warm days and some produce just hanging on, but cold nights and the odd frost make for comfort food. This recipe is a little bit of both late summer produce and autumnal comfort food. 

Tomatoes at the tail end of their season struggle to ripen, leaving them largely green or in the case of beef tomatoes, split and slightly soft. This is perfect for cooking and a quick relish makes the most of what they have left to offer. 
New season broccoli is often very tender, taking almost no time at all to cook. Allowing it to slightly char on each side in a dry pan brings a delicious crunch and slight edge to the flavour so it doesn’t get lost in the pallet coating whipped split peas.


Serves 4
Preparation time: 1 hour
Cooking time: 15 minutes

Ingredients:
350g yellow split peas
4 cloves garlic
1tsp fennel seeds
1tsp ground turmeric
2 green cardamom pods
700g vegetable stock
Sea salt & black pepper
60g oil of your preference
New season or sprouting broccoli
6-8 tomatillos or 1 beef tomato
3 spring onions
1 celery stick
1tbs honey
4 tbs cider vinegar
A few sprigs of parsley and thyme

1.                The majority of the prep time is simply cooking the split peas, so don’t be put off. Soak them overnight to dramatically reduce the cooking time. 

2.               Was the peas and add to a saucepan with the stock, sliced garlic, fennel seeds, turmeric, cardamom and a healthy few pinches of salt. Bring to a simmer and cook with a lid on until tender. This is be approximately 1 hour for dry and as little as 20 minutes for soaked peas. Test them between your fingers.

3.               While the peas are cooking prepare the relish. Dice the tomatoes, finely chop the celery and roughly slice the spring onion. Mix them in a bowl with the honey, vinegar and seasoning.

4.               Once the peas are tender, top up the liquid so there is enough to cover by a centimetre or so, then puree with a stick blender or similar with a good drizzle of oil. Adjust the consistency with stock or water. Return to the pan to keep warm. 

5.               Heat a large frying pan over a high heat, trim the broccoli if necessary, then cook in the hot pan. Leave the broccoli to char slightly before turning, then season with salt and pepper. This should only take a few minutes either side this early in the season.  

6.               Once the broccoli is cooked, lift out of the pan and keep to one side. Then add the relish ingredients and cook for a few minutes until the liquid has almost disappeared. Turn off the heat.

7.               Put a good dollop of split peas on a plate, top with broccoli and dress with relish and a dusting of chopped herbs.


Serve with roasted nuts and pita bread.

Chef Notes:
1.                Early in the season, broccoli will be tender, but later on it may be necessary to add a ladle full of water or stock right at the end of the cooking to steam and finish them off.
2.               Tomatillos are a delicious alternative to beef tomatoes. Pair with some coriander.
3.               A fresh chilli added to the split peas makes a delicious spicy version, or add it to the relish. If you like it really hot why not both!