Great British Pea Week: Celebrate with two tasty brunch recipes from Yes Peas!

During July and August each year, approximately 700 pea farmers across our country work around-the-clock to harvest 2 billion portions of peas to be enjoyed in the UK and beyond for the entire year ahead.

And, with the annual Great British Pea Week (6th – 12th July 2020) just around the corner, what better time to share two lip-smacking brunch recipes using the humble pea? Our friends over at Yes Peas! never fail to deliver when it comes to ingenious pea-centric dishes and these Chickpea and Turmeric Pancakes and Green Baked Eggs are no exception.

Adding vibrant colour, nutrition and an irresistibly sweet taste to your kitchen creations, each recipe is a cinch to recreate at home.

Green Baked Eggs with Peas, Leeks and Feta Seed Crumble

 Serves 2-4


  • 30g butter
  • 1 tbsp olive oil
  • 2 leeks, washed, trimmed and thinly sliced
  • a bunch of spring onions, roughly chopped
  • sea salt flakes & freshly ground black pepper
  • 1 tsp cumin seeds
  • 150ml vegetable stock
  • 200g frozen peas
  • a good handful of baby spinach
  • 4 large eggs

For the dressing:

  • 4 tbsp Greek yoghurt
  • 100g Feta cheese, cubed
  • 1 clove garlic


  1. Mix the yoghurt with the Feta cheese, smashing the cheese with a fork to combine well into a chunky sauce. 
  2. Cut the garlic clove in half lengthwise and add to the yoghurt mixture.  Set aside.
  3. Heat a large sauté pan over a medium heat and add the butter and oil.
  4. Once the butter starts to foam add the leeks and spring onion, season with sea salt and black pepper.  Fry the vegetables for 2-minutes, stirring until the leeks are soft. 
  5. Add the cumin seeds and vegetable stock and boil the mixture until the stock has evaporated. 
  6. Add the peas and spinach and cook for 1 minute until the spinach has wilted, then reduce the heat to a low to medium heat. 
  7. Make a well in the leek and pea mixture and break an egg into the space. Repeat with remaining eggs, then season each yolk with salt. 
  8. Cook the eggs for about 4-5 minutes over a low heat, or until the egg whites are cooked and the yolks are runny. 
  9. Remove the garlic halves from the yoghurt and Feta sauce and serve with the baked eggs.
  10. Serve with a wedge of lemon.

Chickpea and Turmeric Pancakes with Crushed Peas, Roast Butternut Squash and Tahini Dressing

Serves 4 people                                                                                                             


For the pancakes

  • 100g chickpea (gram) flour
  • 100g frozen peas, defrosted and crushed
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • ½ tsp sea salt flakes & freshly ground black pepper
  • vegetable oil, for frying

For the dressing

  • 300g Greek yoghurt
  • 1 tbsp tahini
  • 4 heaped tbsp chopped fresh mint and coriander
  • 1 garlic clove, crushed
  • zest and juice of 1 lime

For the squash and pea filling

  • ½ butternut squash, peeled and chopped into 2cm cubes
  • 1 large red onion, peeled and cut into wedges
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp chilli flakes
  • 250g frozen peas, cooked


  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together.  Add 150ml of cold water and whisk to make a smooth batter.  Set aside for one hour.
  3. Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.
  4. Spread the chopped squash and onion in a single layer in a baking tray.  Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper. Roast for 25-30 minutes, turning the vegetables half-way through until golden and tender.  Take out of the oven and mix in the peas.  Keep warm.
  5. To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil.  Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base.  Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.  Transfer to a plate and keep warm by covering loosely with foil.  Repeat with the remaining batter until you have 4 pancakes.
  6. To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing.  Lightly fold the pancakes over and serve immediately.

Share your pea-tastic creations on social media using #GreatBritishPeaWeek #GBPW and don’t forget to tag Yes Peas! on Twitter, Facebook and Instagram.


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