Traditional Parched Peas

Soak dried black badger peas (maple peas) in water overnight with a pinch of bicarbonate of soda.

Rinse thoroughly and place in a large pot with plenty of fresh water.

Simmer gently for 1.5 to 2 hours until the peas are soft and tender but still hold their shape.

The water should be dark and the peas should be creamy inside.

Historically, they were 'parched' (id est, boiled until the water almost disappears).

Season with plenty of salt and a very generous splash of malt vinegar.

Serve hot in cups or bowls.