Go Back

Thanks to Hodmedod’s for this recipe! Pease pudding – AKA porridge or pottage – is easy and satisfying. Eat hot, or, of course, cold. This version goes well hot with roast veg and greens, or cold as a sandwich spread.


  • 500 g yellow split peas
  • 1 small potato finely chopped
  • 1 onion finely chopped
  • Bouquet Garni 2 cloves
  • Pinch salt and pepper
  • Knob of marg


  • Put all the ingredients except marg in a heavy pan and cover with water.
  • Bring to the boil, cover and simmer until everything has cooked down (top up with water as needed and stir occasionally to stop it sticking) - it will take about an hour.
  • Add the marg, a bit more salt and pepper to taste and mash it up; you can make a smoother pudding using a stick blender.