Soupe de Choux and Soul Bowl

Braised Black Eyed Peas w. or w.out Spiced Pork, Barley w. Sweet Corn and Sweet Potato, Collards

• Carefully tip the black eyed peas ( and pork ) into a sauce pan. Heat gently and stir to incorporate. Bring to a gentle simmer. Omnivores immer 3-5 minutes, vegetarian 1-3.

• Heat a little butter in a non-stick or well seasoned pan over medium. When hot add the sweet potato. Toss. Add a splash a water and lid for 1-2 minutes. Add more butter as needed , toss and allow the sweet potato the get hot. When hot add the barley mixture. Toss all to combine. Repeat the splash and lid method to heat all through together. When cooked, transfer the mixture to serving bowls.

• Reheat the pan and add a little oil or butter. When heated add the collard ribbons. Stir, add salt and wilt. Sauté for 1-2 minutes until bright green and fully wilted. Add a little more butter to dress.

• Serve the Black Eyed Peas ( and pork) atop the barley in bowls and the collards tucked in on the side.

Soupe de Choux, Sesame and Spelt Batard, Salanova Salad

• Bring the soup to a gentle simmer and simmer 3-5 minutes until the cabbage is tender, but with a little toothsomeness remaining. Do not over cook it.

• Warm the bread.

• Dress the salad.