It’s Easy Peasy!

September 11, 2013

It’s coming to the start of the University year and here at The Dairy we understand the need for students to budget their cash, and how food and transport can take a large cut in the daily budget!

With this in mind we have joined with Nottingham City Transport combining a source of food and transport which are both cheap and easy, forming our latest ‘Easy Peasy Campaign’ which will be released in the fresher’s fair week commencing 23rd of September!

For those interested in the campaign, here are a sneak peak of  some of the recipes…


Pea and Ham Soup


Can of Mushy Peas

Smoked Ham

Vegetable/Chicken stock cube


  • Put peas in a microwavable bowl and heat on full power for 2 minutes or begin heat up in a pan.
  • Add half a sock cube to half a cup of boiling water.
  • Add to the bowl/pan and heat for a further couple of minutes.
  • Slice the ham and add.
  • Take off the heat and blend with a hand held blender.
  • Season to taste and serve.

Mushy Pea Curry


3x tins of mushy peas

1 tin of baked beans

1 tin of tomatos

1 onion


Curry Powder


  • Lightly fry the onions.
  • Add the mushrooms and cook until tender.
  • Add all the other ingredients and stir together
  • Put a lid on your pan and leave on a low heat for 20 minutes.
  • Serve with rice or naan bread.

Salmon and mushy pea fish cakes


Can of salmon drained

Can of mushy peas

500g potatoes, peeled and chopped

1 beaten egg

Bread crumbs

Olive Oil


  • Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
  • Place the salmon in a large bowl; remove any large bones and skin.
  • Add the mushy peas and mashed potato and mix together well.
  • Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
  • Brush the fishcake with egg and coat well with breadcrumbs.
  • Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.

Mushy Pea and Leak fritters


Can of Mushy peas

60g butter 

1 medium leek (trimmed, halved, finely shredded and washed and dried)

Vegetable or corn oil for frying

3tbsp self-raising flour

150ml beer or cider to mix



  • Cook the peas in a pan then blend in a food processor until smooth.
  • Melt the butter in a pan, add the leeks, season and gently cook on a medium heat for a couple of minutes, stirring every so often.
  • Transfer into a bowl and add the peas.
  • Line a tray with Clingfilm and spoon heaped teaspoon-sized pieces of the mixture on to the tray. Place in the fridge for a couple of hours, until set.
  • To make the batter, mix the beer or cider with the flour in a bowl to make a fairly thick batter.
  • Heat 8cm of oil to 160-180C in a large thick bottom sauce pan or deep fat fryer.
  • With a spoon, drop the pea mixture into the batter then straight into the oil.
  • Leave for a few minutes until golden then remove and let dry.
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