Pease pudding

  1. Soak peas overnight.
  2. Chop the celery, onion, and carrot.
  3. Fry in olive oil until soft but not brown.
  4. Add peas, stock, and herbs; simmer for 2 hours.
  5. Stir in butter and vinegar.
  6. Blend with a hand-blender.
  7. Pour into a greased tin and leave to cool.
  8. Refrigerate.