Carlin Peas (Bonfire Night Carlin Peas)
A simple North East dish of dried Carlin peas simmered until soft, then fried in butter or dripping and finished with malt vinegar. Traditionally associated with Carlin Sunday and also eaten around Bonfire Night.
Servings: 4 side portions
Equipment
- 1 Large bowl
- 1 Large pan
- 1 colander
- 1 Frying pan
- 1 Wooden spoon
Ingredients
- 200 g dried carlin peas (also called maple peas/black badgers)
- 30 g butter unsalted, or beef dripping
- 1-2 tbsp malt vinegar to taste
- salt and freshly ground black pepper to taste
Instructions
Soak the Peas
- Rinse the dried Carlin peas, cover with plenty of cold water and soak overnight for 8–12 hours.
Simmer
- Drain and rinse the soaked peas, then place them in a large pan and cover with fresh water.
- Bring to the boil, then reduce the heat and simmer until the peas are soft. This usually takes around 1–1½ hours, but the exact cooking time can vary, so taste one to check.
- Drain well and leave to steam dry for a few minutes.
Fry
- Melt the butter or dripping in a frying pan over a medium heat. Add the drained peas and fry for 2–3 minutes, stirring regularly so they don't catch.
Season
- Season with salt and freshly ground black pepper, then add 1 tablespoon of malt vinegar. Taste and add more vinegar if you like.
- Serve hot.
Notes
- Sweet variation: Some traditional versions use brown sugar and sometimes a splash of rum instead of the savoury salt-and-vinegar seasoning.
- Vegan option: Use a suitable dairy-free butter or vegetable oil in place of butter or dripping.
- Substitutions: You may find Carlin peas sold under names such as maple peas or black badgers. Avoid substituting marrowfat peas, as the texture and flavour will be different.