Whip up a bowl of this light and refreshing salad in about five minutes flat. Bonus: It might bring you luck in the new year.

5. Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions; season with salt, pepper and Tabasco. Chill before serving.

Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas ...

Finish the sauce by stirring through the brown sugar, apple cider vinegar and yoghurt. Soak the marrowfat peas overnight with boiling water. Strain the water from the peas the next day and place ...

In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea ...

Add the peas and stock and leave to simmer for 4-5 ... For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl.