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.