Carlin peas were one of Hodmedod's first four products and have deep roots in British food culture, specifically in the North East where traditionally boiled carlins were served on Carlin Sunday, the fourth sunday of lent. Give carlin peas the petit pois treatment in this recipe: braising with butter, onion, white wine, lettuce and mint. The hearty nuttiness of the carlin peas makes for a more substantial dish than traditional fresh green peas. Serve with boiled Jersey Royals or other new potatoes to soak up the buttery sauce.
INGREDIENTS
Serves 2 as a main, 4 as a side
- 1 small to medium white onion, finely sliced
- 60g butter, at room temperature
- 1 soft green lettuce or 1½ baby gems, separated into leaves and washed
- 400g cooked carlin peas, from about 150g dried
- Big handful of mint, leaves torn
- Pinch of salt
- 75ml white wine
METHOD
Melt half the butter in a medium frying pan for which you have a lid, and spread out half the lettuce leaves to line it. Evenly dot over the onion (pulled apart into its slices), carlin peas, mint, and a big pinch of salt, then blob over the remaining butter. Pour the wine over the contents of the pan and top with the remaining lettuce leaves, so everything is covered.
Bring the pan to a simmer. Cover it, turn the heat down low, and leave to gently braise for 30 minutes. (This is a great time to boil some little potatoes).
Once everything is soft and buttery, scoop out the vegetables with a slotted spoon into a warm serving dish, then bring the remaining liquid in the pan to a boil until reduced and concentrated to your taste – it’s up to you whether you want it loose and saucy or a bit thicker to be more like a dressing. Taste to adjust seasoning, then pour the sauce over the reserved vegetables and serve.
This is lovely with simply boiled potatoes, some extra fresh mint, and lots of black pepper.
This recipe was created by Isabella Palmer for Hodmedods. To buy beans and for more recipes head to hodmedods.co.uk
