Page 16 - Demo

16 Pease PuddingPreparation time: 10 minutesCooking time: 1 hour (plus overnight soaking)Ingredients200g yellow split peas, soaked overnight1 onion1 carrot2 bay leaves1 tbsp malt vinegarSalt and white pepper to taste20g butterA north east staple, pease pudding is most likely to be found in a ham or dip sandwich. It may look beige, but it is low fat and full of protein thanks to the yellow split peas being a superfood.Instructions1. Soak the split peas overnight, then drain and put in a pan.2. Peel and quarter the onion and carrot, and add them and the bay leaves to the pan. Add cold water to cover the mixture with an inch of water above it.3. Bring to the boil, then turn down the heat and let the mixture simmer for an hour or until the peas are soft. Skim off any scum that rises to the surface and stir if it starts to stick to the bottom. Add more water if it becomes dry, but you don%u2019t want much water left by the time you%u2019re ready to move on to the next step.4. Take out the onion, carrot and bay leaves. Blend the mixture into a pur%u00e9e but keep some of the texture.5. Add the malt vinegar and season. Cut the butter into cubes and beat in one at a time.6. Serve immediately, keep in the fridge for up to 4 days or freeze for up to 3 months.Gan git posh: Mix in some spring onions and olive oil, and sprinkle chopped parsley on top.Cannet be boshed: Gannen buy it down the butchers like Ibbitson%u2019s in Jacky White%u2019s Market.