Split Pea ‘Stamppot’, Smoked Sausage, Caraway Butter & Crispy Onion

To honour our Dutch heritage, we have come up with a novel way of making a 'stamppot' but using yellow split peas instead of potatoes. It's delicious, healthy and oh so satisfying.

Serves 2

1 smoked sausage of your choice
250g yellow split peas
1 onion
1 carrot
1 leek
1 small bunch coriander
pinch of nutmeg
50g butter
1 teaspoon caraway seeds
30g crispy onions
2 tablespoons olive oil
salt and pepper

Bring a pan of water to the boil fort he smoked sausage. Finely chop the onion, carrot and leek. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the vegetables for 5 minutes.

Add the split peas and nutmeg to taste to the pan. Add enough water to cover the split peas. Bring to the boil and simmer gently for about 35 minutes or until the peas are soft. Keep checking if there is enough liquid in the pan. If it gets too dry, add extra water as necessary.

Place the smoked sausage in the pan hot water and heat over a low heat for about 20 minutes (the water shouldn’t boil).

Melt the butter in a frying pan with the caraway seeds until the butter foams. Finely chop the coriander.

Season the split pea puree with salt and pepper and stir through the coriander. Finely slice the smoked sausage. Divide the ‘stamppot’ between 2 plates and top with the smoked sausage slices. Spoon over the caraway butter and sprinkle over the crispy onions.



voor 2 personen

1 rookworst naar keus
250gr gele spliterwten
1 ui
1 wortel
1 prei
1 bosje verse koriander
snufje nootmuskaat
50gr boter
1 theelepel karwijzaad
30gr “crispy” uien
2 eetlepels olijfolie
zout en peper

Breng een pan water aan de kook voor de rookworst. Snijd de ui, wortel en prei fijn. Verwarm een pan op medium vuur met 2 eetlepels olijfolie en smoor de groenten 5 minuten.

Voeg de spliterwten en nootmuskaat naar smaak toe aan de pan. Voeg water toe aan de erwten totdat ze onderstaan. Breng aan de kook en laat zachtjes sudderen voor ongeveer 35 minuten totdat erwten zacht zijn. Kijk steeds of er genoeg vocht aanwezig is in de pan, voeg indien nodig water toe.

Doe de rookworst in de pan met warm water en verwarm op een laag vuurtje (water mag niet koken).

Smelt de boter in een koekenpan met het karwijzaad en laat de boter borrelen. Snijd de koriander fijn.

Breng de erwtenpuree op smaak met zout en peper en roer de koriander er doorheen. Snijd de rookworst, schuin, in plakjes. Verdeel het stamppotje over 2 borden en leg de plakjes rookworst er bovenop. Lepel de karwijboter over de linzen en strooi de ‘crispy’ uien er overheen.


It's easier than you think to make your own sauerkraut. Have your own supply right through the cold months.

Here's the recipe:

1,2 kg finely shredded white cabbage
1 teaspoon caraway seeds
5 teaspoons fine salt

Place the finely shredded cabbage in a large bowl together with the caraway and salt. Using your hands, knead and squeeze the cabbage for about 10 minutes until the appearance and texture change and water begins seeping from the cabbage.

Place in a jar or container, weight it down and cover with a muslin cloth. Allow to ferment for at least 5 days. This will be a very young sauerkraut. Ferment up to 2 weeks until you have reached your desired strength of flavour.

Place into sterilised jars, cover with a lid and keep in the fridge for up to 6 months.

Click on the link below to see how to mix the cabbage: