mikench
Well-known member
Tha flask method works really well but I decided to try the normal way. I soaked the peas overnight and yesterday had them on a slow simmer for a couple of hours.
I then transferred a large quantity to a mug, liberally doused them in malt vinegar and black pepper and ate the lot: delicious! There are some left for the fish but if they are too soft to hair rig I will have to eat them
They are a delicacy "oop north" and traditionally served on bonfire night. A friend from Wigan brought over some Wigan kebabs and we gorged on these , the peas and jacket potatoes cooked in the wooden embers of the cheminea.
A Wigan kebab consists of 5 meat pies on a poker
Why should the fish get all the treats!
I then transferred a large quantity to a mug, liberally doused them in malt vinegar and black pepper and ate the lot: delicious! There are some left for the fish but if they are too soft to hair rig I will have to eat them
They are a delicacy "oop north" and traditionally served on bonfire night. A friend from Wigan brought over some Wigan kebabs and we gorged on these , the peas and jacket potatoes cooked in the wooden embers of the cheminea.
A Wigan kebab consists of 5 meat pies on a poker
Why should the fish get all the treats!