Amy Newsome served up tasty Paprika Parched Peas With Fennel and Mash on Sunday Brunch.

The ingredients are: 400g bold bean co jarred carlin peas, or soaked overnight in water if dry, 2 carrots, finely diced, Glug of vegetable oil or knob of butter, 2 shallots, sliced, 2 garlic cloves, crushed, 1 tsp chipotle powder, 1 tsp paprika, 1/2 tsp celery salt, 700ml water, 1/2 tsp finely chopped fresh chilli, 1 tsp honey, Knob of salted butter, Generous lashing of malt vinegar and Chopped parsley, to serve.

For the fennel: 1 plump fennel bulb, Generous knob of salted butter, 4 springs of fresh thyme, Freshly ground black pepper and 1 tbsp honey.

For the mash: 1 bulb of garlic, Drizzle of olive oil, 500g maris piper potatoes, peeled, 1 tsp honey, 75g parmesan, grated, 100g salted butter and 1 tbsp brined green peppercorns.

See recipes by Amy in her book titled: Honey: Recipes From a Beekeeper’s Kitchen available from Amazon now.