Pasta and pesto, broth and dumplings, pancakes and chutney: Ravinder Bhogal’s pea recipes

My earliest memories of kitchen duties involve helping my mother prepare peas in Kenya, where we used to cook them into delicious dishes like dumplings and pesto. Now, I’ve learned how to create vibrant pea-based dishes such as dumplings, cheela with fried eggs and chutney, and a bright pesto that pairs perfectly with grilled fish.