Ingredients
Method
- Cook the base: Soak the split peas in cold water overnight (or boiling water for 1 hour). Drain, then cook with the bay leaves, salt and a little sugar. Brown the onions in a dry pan and set aside. Grate the carrots. Heat the oil with the paprika and caraway for 1 minute, then add everything back to the pot and simmer 10 minutes.
- Blend: Rest covered off the heat 30–45 minutes, then blend until smooth (add a little oil if needed). Stir in the garlic and marjoram.
- Bake: Preheat oven to 200°C. Line a tin, fill and smooth the top. Bake 20 minutes, brush with mustard, then bake 25 minutes more. Cool fully, then chill 2–3 hours before slicing.
Notes
Coeliac notes
• Split peas and millet are naturally gluten-free — this is a constructed loaf with no wheat.
• Check for GF certification: the mustard, millet, horseradish, vegetable stock and GF flour are the items that can hide gluten — use labelled gluten-free versions.
• Naturally vegan.
• Best sliced well-chilled. When a label is unclear, treat it as "not for me".
• Split peas and millet are naturally gluten-free — this is a constructed loaf with no wheat.
• Check for GF certification: the mustard, millet, horseradish, vegetable stock and GF flour are the items that can hide gluten — use labelled gluten-free versions.
• Naturally vegan.
• Best sliced well-chilled. When a label is unclear, treat it as "not for me".