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.
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.