Classic Southern black-eyed peas take some time, but the flavor they get from a low simmer with ham hocks, herbs, and ...

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Dried peas will give you the best texture, but canned will work just fine if you’re short on time (as they require little to ...

Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent. Remove the paper. Add the peas and stock to the pan, then bring to ...

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Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to ...