Ancestors

Toot

Written by Flick 🇬🇧 on 2025-01-24 at 19:33

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Descendants

Written by Sherri_Ingrey on 2025-01-24 at 19:36

@Flick you make nice food, what's in this one? Shaved parmesan? Kale?

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Written by Flick 🇬🇧 on 2025-01-24 at 20:08

@Sherri_Ingrey This is pasta with a purée of peas, spinach and sunflower seeds, mixed with some fried pancetta and then parmesan on top.

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Written by Sherri_Ingrey on 2025-01-24 at 20:16

@Flick so a pea spinach pesto? cool.

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Written by Flick 🇬🇧 on 2025-01-24 at 20:24

@Sherri_Ingrey I have been known to refer to variants of this (that use cheddar rather than Parmesan) as “english pesto”!

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Written by Sherri_Ingrey on 2025-01-24 at 20:25

@Flick you will excuse me for not really "getting" mushy peas or pork and beans.....

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Written by Flick 🇬🇧 on 2025-01-24 at 20:30

@Sherri_Ingrey I don’t get mushy peas either, they’re vile. This is frozen petit pois lightly blended, and no bloody vinegar in them either.

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Written by Sherri_Ingrey on 2025-01-24 at 20:36

@Flick I actually love the sweetlet peas from Green Giant, they are really sweet and really tiny, I use them in so many things!

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Written by Flick 🇬🇧 on 2025-01-24 at 20:39

@Sherri_Ingrey Probably the same general thing under a different name. Smaller and greener than (say) fresh garden peas.

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Written by Sherri_Ingrey on 2025-01-24 at 21:06

@Flick unless you harvest the garden peas early yes, exactly

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