Carlin pea and n’duja gratin by Paula McIntyre
150g Carlin peas, soaked in cold water overnight
100g n’duja
2 onions, finely chopped
1 stick celery, finely chopped
1 tin chopped plum tomatoes
150g cherry tomatoes, halved
500ml stock
50ml double cream
100g parmesan cheese grated
Optional - drizzle Broighter Gold Rapeseed Oil -Chilli over the dish when serving.
Cook the n’duja in a pot over low heat, breaking down with a spoon, until rendered down.
Add the onions and celery and cook gently for 10 minutes.
Drain the Carlin peas and add with the plum tomatoes and stock.
Cover and simmer for about an hour or until the peas are cooked.
Add the cherry tomatoes and cream and simmer for a minute.
Add half the cheese and allow to melt. Spoon into a baking dish and scatter over the remaining cheese.
Grill to gratinate the cheese.
