- 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.