Simon Rimmer Pickled Pea and Potato with Candied Walnuts recipe on Sunday Brunch

Simon Rimmer served up tasty Pickled Pea and Potato with Candied Walnuts on Sunday Brunch.

The ingredients are: 225g marrowfat peas (tin or frozen, but not mushy), 100ml white wine vinegar, 100ml water, 200g sugar, tsp chilli flkes, 10g salt, 350g cooked new potatoes, 3 chopped sping onions, 200g walnuts, 100g icing sugar, 100ml olive oil, 1 tbs grain mustard, 100g frieze/ curly endive, 1 tsp black onion seeds and Garnish with mint.


See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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