This summer, we worked with CKBK, OrganiBox and Little Cooks Co to launch a recipe competition with a twist! We wanted to hear from keen chefs across the UK with their best summer picnic recipes that championed our favourite veggie – frozen peas!
Our winning recipes are below. Why not give them a go at home and tag us on social media?
GREEN VEG AND GOATS CHEESE CRUSTLESS QUICHE
Recipe by: Lattie
Ingredients:
- Milk
- Salt & Pepper
- Peas
- Broad Beans
- Dwarf Beans
- Goats Cheese
- Tomatoes
- Dried herbs
Method:
- Preheat oven to 180°c
- Mix all eggs in a jug with milk and season with salt & pepper
- Add cooked peas, broad beans, chopped dwarf beans and crumbled goats cheese and mix thoroughly
- Pour mixture into a greased quiche dish
- Top with sliced tomato, goats cheese and sprinkle dried herbs
- Bake in the oven for 15-20 minutes until cooked through
PEA, MINT & CHILLI DIP
Recipe by: Anne
Ingredients:
- 400g peas
- 100g fat-free natural yoghurt
- Juice of 1 lemon
- Mint leaves
- Chilli Flakes
Method:
- Place all ingredients into a food processor and blitz until smooth
- Transfer to a serving bowl and top with fresh mint to serve
- Serve with toasted pitta breads
HAM AND PEA QUICHE CUPCAKES
Recipe by: Libby
Ingredients:
- 6 eggs
- 6 tablespoons milk
- 6 slices of chopped cooked ham
- 2 large tomatoes
- 6 tablespoons of peas
- 100g grated Cheddar cheese
Method:
- Preheat oven to 180°c
- Crack the eggs and whisk them together in a large measuring cup. Then mix in the milk.
- Line the cupcake tray with the cupcake cases.
- Fill each cup with a bit of ham, tomatoes and a few peas.
- Top with grated Cheddar cheese.
- Pour the egg mixture over the fillings.
- Bake in the oven for 15 to 20 minutes. Eat your Ham and Pea quiche cupcakes warm or cold.
Checkout CKBK, OrganiBox and Little Cooks Co websites here.
