Pea, Apple and Sage Butter Pâté

Beans and pulses are nutritious, economical and I think they are delicious and incredibly versatile. But a quick look at my supplies reveals that my lentils, chickpeas, adzuki beans and so on have been imported from far-flung places: USA, Turkey and China. Hodmedods was set up five years ago to grow indigenous pulses and packs of their UK grown carlin peas sit in my cupboard, too. But even better, local project Grown in Totnes has started producing dried whole green peas grown just down the road from me. I’ve been using them in lots of different recipes.

This pâté is delicious on some homemade oatcakes, and if you have a batch of cooked peas it is so quick and easy to put together. Otherwise, it’s a good excuse to soak some peas.



  • 200g cooked peas
  • 3-4tbs cooked apple or more depending on how much of a sweet note you’d like
  • 40g butter
  • 15 sage leaves


  • Melt the butter in a small pan until sizzling
  • Add the sage leaves and cook, swirling the pan to coat the leaves until crispy, for around 4-5 minutes. Reserve a few leaves and tablespoon of butter to garnish.
  • Blitz the peas, apple, butter and sage in a blender, keep adding a little water (or cooking water from the peas) until you achieve a soft consistency
  • Season well with salt and pepper
  • Top with the reserved butter and leaves

With the exception of the salt and pepper, I made this with 100% local ingredients, peas from Dartington, apples from my neighbour, butter from Riverford and sage from my garden!

A little bit more….

  • Replace the butter with olive oil and add nutritional yeast for a vegan version
  • Include some gently fried until soft onion, celery or leek
  • Raw apple could be used in place of cooked
  • Add some more herbs when blending, a little parsley, thyme and/or marjoram
  • A little soft cheese in the mix is lovely
  • If using freshly cooked peas, this freezes beautifully



Oat Berry Salad with Mayo Yoghurt Dressing




During the summer term at St John’s Primary School, I ran a Friday afternoon cookery club based around cooking with vegetables. Food in Community is a local charity that collects surplus organic produce, mainly from Riverford, and redistributes it to community groups and organisations. They kindly donated a box to the cooking club each week.  This means what we cook depends largely on what we get.

Initially, the box came on a Thursday giving me a day to plan for the Friday club. Then it changed arriving on the day, about 30-40 minutes before we started, so I really had to think on my feet.

One week I decided we’d make something using oat groats or oat berries from Grown In Totnes. When cooked they have a wonderfully soft, chewy texture which works really well with lots of crunchy veg in a salad. To make it a little more appealing for the children I created a competition, with the winning recipe to be published online (ie here…).



We had a lovely mixed box of veg that day and a variety of ingredients to make a dressing. I encourage kids to cook without a recipe and to experiment with flavours. We’d been looking at the five tastes and thinking about these when we cook as well as different ways to cut and prepare veg.

The three teams came up with a tomato dressing, yoghurt and mint and yoghurt and mayo combos, all were delicious. We called on Mrs Connolly to do a blind tasting and choose a winner! It was incredibly close but the winning recipe was…..

Oat Berry Salad with Mayo Yoghurt Dressing

Recipe by Jaz Davey and Poppy Bastin

Salad Ingredients

  • 300g Oat groats
  • 400-500g vegetables: they used tomato, pepper, carrot, broad beans, finely chopped cabbage and spinach, and celery

Dressing – quantities very approximate

  • 3 tbs Olive oil
  • 1 tbs White wine vinegar
  • 2 tbs Mayonnaise
  • 2 tbs Natural yoghurt
  • 1 tbs Soy sauce
  • 1 tsp honey or sugar
  • Salt and Pepper

(Had garlic come in the box, they would have used that, too!)


  • Cook the oat groats in a pan of water for about 30 mins until soft. Rinse, drain and leave to cool.
  • Cut or chop your vegetables. Blanche the broad beans and slip them out of their skins.
  • Add the dressing ingredients to a jar, whisk with a fork to combine.
  • Put the oat groats in a large serving bowl with the vegetables. Pour over the dressing and gently mix.