• 1t oil
  • 1 small onion finely diced
  • a pinch of sea salt
  • 100g fine milled Shropshire green split pea flour
  • 300ml boiling water


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


Once the onion has softened and caramelised 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 as a side dish with pan fried scallops or fish or as a Slimming World Green Day topping for baked potatoes.


Serve cold with crackers or on celery sticks.


Serves 2 as a main or 4 as an appetizer


Also good with a few mint leaves finely chopped and stirred through just prior to serving.