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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Parched Peas
This is the most traditional way to eat a carlin pea - parched! Originating in the North of England, parched peas are slowly cooked until soft and rich, mixed with butter and malt vinegar and usually served as a street food snack on bonfire night.
Traditionally made from dried peas, our version uses our BEAUTIFUL British-Grown Queen Carlin Peas which are already cooked + seasoned to perfection, complete with their luscious bean stock to give you that rich, molten consistency almost instantly. A true Northern classic!
There are a few variations - some with bacon, with sugar, with rum! - but here's a basic recipe to follow.
Ingredients
1 jar Queen Carlin Peas - with their bean stock
A knob of butterMalt vinegar
Maple syrup (optional)
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Directions
Pour the carlin peas and their stock into a saucepan. Cook over low heat, stirring occasionally, until the liquid thickens and the peas turn into a soft, rich brown sauce - about 7-8 minutes. You want them to congeal a little. For extra creaminess, mash some of the peas with the back of a fork or potato masher.
Once soft, add a generous knob of butter, a few cracks of black pepper and a few splashes of malt vinegar.
Serve into small bowls, deep mugs, or for the more traditional route - in paper cups! Finish with a drizzle of maple syrup for a bit of sweetness, if you like.
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