• 1t oil
  • 1 medium onion finely diced
  • 2 cloves of garlic finely diced
  • 1t of sea salt
  • 1t curry powder
  • 1 t turmeric
  • 100g fine milled Shropshire yellow split pea flour
  • 300ml boiling water

Gently sauté the onion and garlic in the oil with a pinch of salt, the curry and turmeric powders, keep it moving in the pan to prevent sticking and scorching.


Once the onion softened remove from the heat and add the pea flour, stir until entirely mixed then return to a gentle heat and again keep the mix moving for around 2-3 minutes while the flour roasts and cooks.


Move the pan off the heat and add the water while stirring briskly, the mixture should not clump as the flour is mixed with the oil.


Return to the heat and bring to the boil while stirring, turn the heat down and continue to stir until the pea flour is soft and cooked.


Adjust the consistency by adding water if too thick or evaporating if too thin and once ready adjust the seasoning to your taste.


Serve hot with apple wedges.   A few raisins tossed in with the water are good if you like a sweeter curry.


Also great cold in a pitta bread with grated apple and crunchy salad leaves.


Serves 2 as a main or 4 as an appetizer