Carlins

Serves	4 to 6
Prep time	24 hours
Cook time	1 hour, 5 minutes
Total time	25 hours, 5 minutes
Dietary	Vegetarian
Meal type	Lunch, Side Dish, Snack
Misc	Pre-preparable, Serve Hot
Occasion	Easter, Halloween
Region	British
By author	Karen S Burns-Booth

These fried, buttery seasoned peas were traditionally served in the North East of England out of newspaper cones, usually in pubs, so why not serve them this way for Carling Sunday or any other time, such as an informal supper etc.

Ingredients

225g carling peas
50g butter
salt and white pepper
malt vinegar

Note

These fried, seasoned peas were traditionally served in the North East of England out of newspaper cones, usually in pubs, so why not serve them this way for Carling Sunday or any other time, such as an informal supper etc. Carling peas are also known as Black or Grey Badgers, Maple Peas, Pigeon Peas, Brown or Black Peas and are served fried (after boiling) or "parched", which means being simmered for a long time until they are cooked.

Directions

Step 1	Soak the peas overnight in plenty of water; the next day, strain them and put the peas in to a large saucepan with fresh water to cover them, bring to the boil, cover and simmer for 45 minutes to 1 hour, until they are soft.
Step 2	Drain the peas, then melt the butter into a large frying pan. Add the peas and fry over a brisk heat for 3 to 4 minutes, stirring them all the time, making sure they don't "catch" and burn.
Step 3	Serve the peas with plenty of salt, white pepper and a dash of vinegar to taste.
Step 4	These fried, buttery seasoned peas were traditionally served in the North East of England out of newspaper cones, usually in pubs, so why not serve them this way for Carling Sunday or any other time, such as an informal supper etc.