Black Badger Peas (500g)
Picture of Black Badger Peas (500g)

From Hodmedod's Great British Beans Peas, Haleworth, Suffolk



Deliciously nutty, black badger peas hold their shape when cooked and make a good substitute for chickpeas or for dark green or Puy lentils. Black badgers should be soaked overnight (or you can quick-soak them for just an hour by putting them in boiling water and taking it off the heat), brought to the boil and simmered for around 45 minutes until tender.

They’re superb with roast squash in warm salads, as oven roast or vinegar drenched parched peas, or added to soups, stews and currie.

From Hodmedods, Norfolk.