Carlin Peas (Bonfire Night Carlin Peas)
Asimple, nourishing North East classic: dried carlin peas simmered until tender,then fried in butter and finished with malt vinegar. Hearty, nutty and perfectfor Bonfire Night, with history, folklore, and modern serving ideas.
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)
- 1 tsp salt for the boiling water
- 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, then cover with plenty of cold water and soak overnight (8-12 hours)
Simmer
- Drain the soaked peas using the colander.
- Add to a large pan with fresh water, making sure the peas are covered by 3-4 cm. Add 1 tsp salt.
- Bring to the boil, then simmer gently for 60 - 75 minutes until the peas are tender but not mushy
- Drain well.
Fry
- Melt the butter (or dripping) in a frying pan over a medium heat. Add the drained peas and fry for 3-5 minutes. Stir all the time so they don't burn
Season
- Season generously with salt and pepper. Splash over malt vinegar (start with 1 tbsp), taste, and add more if you like. For a modern twist, add Worcestershire sauce or a pinch of sugar.
- Serve
- Ladleinto warm bowls and enjoy hot.
Notes
- Sweet twist: Stir in 1-2 tsp treacle, soft brown sugar or rum before serving for a sweet-savoury note.
- Vegan option: Use 2 tbsp vegetable oil or dairy-free butter instead of butter/dripping.
- Instant Pot / pressure cooker: Cook soaked peas at High Pressure for 15 -18 minutes, natural release 10 minutes, then drain and continue with frying/seasoning.
- Make ahead & storage: Cooked peas keep 4 days in the fridge or 3 months in the freezer. Reheat in a frying pan with a touch of fat; add vinegar just before serving.
- Substitutions: If labelled maple peas or black badgers, they’re the same thing. Don’t swap with marrowfat peas, the texture and flavour differ.
- Serving ideas: Finish with caramelised onions and a drizzle of local honey; or roast on a tray at 200°C for 20 minutes for a crunchy snack.
Wholefood shops and online heritage suppliers often stock carlin/maple peas. North East markets (e.g., Grainger) may have them near Bonfire Night. How to Grow (quick guide)
Sow outdoors March–April, 5 cm deep with support; harvest when peas mature and dry. Heritage seed suppliers sometimes list carlin/maple peas. Nutrition (per serving, ~1/4 recipe; estimate)
Calories: ~225 kcal; Carbohydrates: ~30 g; Protein: ~11 g; Fat: ~7 g; Saturated Fat: ~4 g; Fibre: ~11 g; Sodium: varies with salt/vinegar.