Maple peas preparation

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!

mikench said:

jacket potatoes cooked in the wooden embers

Click to expand...

When I was a kid we would spend hours cooking spuds in the bonfire ashes, there is imo no better way of cooking them.

Mine were just like that, charred and burnt on the outside and soft on the inside. All they needed was a knob of butter! Food of the gods and real memory jerkers!