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Pease pudding
- [ ] split peas, 500g
- [ ] celery, 1 stalk
- [ ] onion, 1 medium
- [ ] carrot, x1
- [ ] bay leaves, x2
- [ ] thyme, 1 sprig
- [ ] stock, 1L
- [ ] butter, 90g
- [ ] malt vinegar, 1 tbsp
- Soak peas overnight.
- Chop the celery, onion, and carrot.
- Fry in olive oil until soft but not brown.
- Add peas, stock, and herbs; simmer for 2 hours.
- Stir in butter and vinegar.
- Blend with a hand-blender.
- Pour into a greased tin and leave to cool.
- Refrigerate.