Wednesday, December 09, 2009

Marrowfat Peas

These rainy dark days I felt like eating an old-fashioned dish: marrowfat peas with bacon, onions and molasses.

Soak the peas overnight and boil them in water with herbs: bay leaf, sage, rosemary etc. You can also add a carrot and half and onion if you like.
Fry smoked bacon cubes in a little vegetable oil until crisp, add lots of thinly sliced onions and cook until soft and fragrant. You may add a little chopped red pepper for some zest.
Toss in the drained peas, from which you have fished the herbs, and warm through. Adjust the seasoning.
Serve with molasses drizzled on top and a green salad.

Not entirely vegetarian, but I don't know what can replace the smoky flavour of the bacon. It goes so well with the sweetness of the molasses!

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