If you are keeping the north-west tradition of eating Carlin Peas this coming Sunday, Passion Sunday or Carling Sunday, you will need to soak them overnight.
COOKING INSTRUCTIONS for four people:
Soak 12 oz carlin peas in cold water overnight.
Drain and put them in a saucepan of boiling water with a pinch of salt.
Boil for up to an hour or until cooked but not mushy.
Melt a little beef dripping, butter or oil in a frying pan. Drain the carlins and add to the pan. Fry for two to three minutes.
Serve hot with salt, pepper and maybe vinegar.
See earlier blog post for where to buy Carlin Peas.
But if you don’t find any in Borough Market try nearby Snowsfields Wellness, 12 Snowsfields, London SE1 3SU; open Saturday 10.30am-5pm. They have plenty of organic Carlin Peas.
Heather
Carlisle used to celebrate Carling Sunday on the pretext of having survived a siege during the Civil War by eating carlin peas. Here is the recipe. Roast a side of bacon ribs with sliced onion and woody herbs (bay leaf, rosemary, thyme to taste) until cooked and the fat rendered down. The ribs can then be easily separated and mixed with the onion. Add a pan of boiled carlin peas, mix well and cook for a while longer until all the flavours have blended. Season to taste and eat! Delicious with mashed potato and boiled cabbage or other brassica.