With an upcoming sunny bank holiday weekend (🤞), comes the joy of eating outdoors! We caught up with River Cottage Culinary Director, Gelf, to get some of his top picks to take with you on a picnic.. and the first recipe in the series; Split pea hummus with leftover veg 🥕 Ingredients: -200g split peas -100–300g roasted roots, such as carrots or roast onion -Juice of 1 small lemon -2 tablespoons tahini -2 tablespoons olive or rapeseed oil, plus extra to finish -1–2 garlic cloves, finely chopped -1⁄2 teaspoon cumin seeds, bashed, or a good pinch of ground cumin, plus extra to finish (optional) -Salt and freshly ground black pepper Method: Be sure to soak your split peas before cooking them - this can be for a minimum of an hour (but overnight is ideal). Once soaked, discard the water, cover well with fresh water in a pan and boil until tender (roughly 30 minutes). Once cooked, drain and let cool. Mix the split peas, roots, lemon juice, tahini, oil, garlic and cumin seeds together with a hand whisk until fairly smooth - whilst still leaving some character! If it’s too thick, thin with some hot water until you get the consistency you like. Season to taste with salt and pepper. Fill up a jar full to pop in your picnic basket and serve with crudités, warm garlicky flatbreads or pitta and salad leaves. Click the link in our bio to read the blog 🔗 ...and keep an eye out for more videos to come!