Ingredients

• 70g/1¼oz yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained)
• 70g/1¼oz pearl barley, (soaked in boiling water for an hour, or in cold water overnight, then drained)
• 1 tbsp olive oil
• 2 carrots, finely diced
• 130g/3½oz chestnut mushrooms, finely chopped
• 1 large onion, finely diced
• 100g/3½oz porridge oats
• 1 tsp ground coriander
• 1 tsp ground black pepper, plus extra for seasoning
• 1 tsp ground allspice
• 500ml/18fl oz vegetable stock
• 1 dstsp coconut sugar
• 1 tbsp yeast extract

Method

Add the soaked split peas and the pearl barley to the pressure cooking and bring up to pressure, then cook for about 15 minutes. Leave the pressure to release naturally (10 minutes), then drain and set aside.

Add the oil to the Remoska Tria large and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas and barley, coriander, black pepper and allspice and fry until fragrant. Add the stock, sugar, yeast extract and cook over a medium–high heat for about 15 minutes until everything has thickened. Taste and season.

Add the oven lid and cook for 1hr30.

Can cook roast potatoes on shelf above which works well.  Serve with brocolli, Brussels or greens