Continue cooking until pork is fully tender, about 10 minutes more. Add peas and simmer until plump and bright green, about 2 minutes. Serve over rice.

Instead of pork >> use bone-in, skin-on chicken thighs, with an adjustment to the cooking time. Grapes >> chopped apples or raisins, for something sweet; pitted and smashed green olives, to go savory.

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

And if you can’t be bothered making individual omelettes, simply scramble the eggs until they’re softly set, then serve the pork mixture on top.

Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander. Serve. To make tamarind liquid, take 60g/2¼oz tamarind pulp and ...

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Apples and pork are a match made in heaven, but I love to find creative ways to change up the classic roasted apple and pork chop pairing. Say hello to these pork and apple smashed burgers ...

Green peas or Hare matar, is the humble winter legume that can be turned into a variety of delicious dishes. While matar many a time plays second fiddle to potato or paneer, the delightful legume ...

also called golden raisins, come from Thompson Seedless grapes, a light green–gold variety. However, sultanas are generally sweeter and softer than their darker counterparts. They are often ...

What Are Black-Eyed Peas? Black-eyed peas, also known as cowpeas, black-eyed beans, or goat peas, are beans grown throughout the world. Records show that the bean was brought to the West Indies by ...