1. In a bowl, soak the split peas overnight in water to cover by 2 inches (not the measured water). Drain and rinse thoroughly. 2. Tip the split peas into a medium flameproof casserole. Add the 3 1/2 ...

This vintage Pea Casserole is a delightful throwback to midcentury comfort food that graced countless holiday tables and potluck dinners. I first discovered this recipe tucked inside my grandmother's ...

This pea recipe comes from my friend, the late Henry Mayer, who served this casserole with anything barbecued. He also told me it was a dish that could share the table with pot roast, smothered ...

Black eyed peas are a staple of South American and Caribbean cooking. I was interested to learn that they’re also used in Greek dishes. They’re called in Greek mavromatika fasolia. This is a simple ...

1 x 750g cured or smoked ham hock or knuckle (or equivalent of smaller ones) 2 medium onions 4 medium carrots 1 celery heart olive oil 500g yellow split peas 1 bay leaf 1 small dried red chilli ...