Carlin Peas (aka black badgers) make a great substitute for puy lentils or chickpeas in salads and stews. In the north, ‘parched’ peas are a centuries-old street food – ideally eaten in a paper cone by bonfire. Thanks to Hodmedods.
- 200 g Carlin Peas soaked overnight
- Malt Vinegar
- After soak peas overnight, drain and rinse. Bring to the boil in plenty of water and simmer until soft (about an hour on the hob or 30 minutes in a pressure cooker). The peas will create a rich brown sauce as they cook. Once soft stir in a knob of marg, generous amounts of salt and pepper and plenty of malt vinegar.
Variations: When the peas have cooked through you can drain them and pop them in a hot oven for 5 or 10 minutes to dry out a bit - then add the salt, pepper, vinegar. Or instead of salt, pepper and vinegar, herby parched peas are also very good – thyme, rosemary and sage; perhaps even a bit of garlic. Alternatively, chilli, ginger and cumin all work very well.
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