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Carlin Peas, Maple Peas, Pigeon Peas, Black Badgers, Parched Peas, Black Peas, & Carling Peas

Carlin Peas, Maple Peas, Brown Peas
Carlin Pea Press Cuttings
Gluten Free Products
Speciality Delicatessen Foods
Mouthwatering Delicatessen Foods Just An Email Away
The BBC, A Carlin Pea...and me
Map to Pea Heaven

PLEASE TAKE TIME TO VISIT MY STORE ON EBAY.

  

Delicatessen owner Ken Bentley
Carlin Pea Ken Bentley
Supplier of delicious fresh Carlin Peas

CARLIN PEAS...do you remember them from your childhood? Well, my mission is to make them popular once more....a taste of history for the modern age.

Firstly, I should introduce myself.....My name is Ken Bentley of Ken Bentley Speciality Delicatessen Foods, of Driffield, East Yorkshire..

And you may be interested to know that I am one of the few traders in the north of England still cooking and serving delicious Carlin Peas.

Carlin Peas - also known as Maple Peas, Brown Peas, Pigeon Peas and even Black badgers and Grey Badgers -are an ancient pea or marl, recorded in the reign of Elizabeth 1.

They almost certainly originated in the gardens of the early Middle Ages monasteries, when peas and beans formed a huge part of the staple diet. They grow to about six feet high, and boast attractive purple and white blossom, and they crop prolifically. The peas, which can be used fresh, or dried for winter use, have a distinctive flavour, often described as a mediaeval mushy pea.
Carlin peas are better known in the north of England. In the Northeast traditionally children were given them to eat on Carlin Sunday, after a special church service, a little like Harvest Festival. In Nottingham the cooked peas were sold at the annual Goose Fair until the late fifties.

Here is a recipe for Carlin Peas.

Preparation Time is about three minutes, plus overnight soaking.
Cooking Time is around 25 minutes
This recipe serve Serves four people 
INGREDIENTS
½lb (200g) carlin peas
Pinch of salt
1oz (25g) of beef dripping (or butter)
Some soft brown sugar (optional and not usually used in the North East)
A splash of rum (optional)

COOKING INSTRUCTIONS
Soak the carlin peas in cold water overnight. Drain and put them in a saucepan of boiling water with salt. Boil for approximately 20 minutes, or until cooked but not overdone or mushy.

Melt the beef dripping (or butter) in a frying pan, drain the carlins and then add them to the pan and fry for two to three minutes.
Serve hot with salt and pepper. Or you can leave them to cool for a tasty nibble later. Alternatively, while still hot, you can add the brown sugar and a drop or rum.

Carlin Peas are bound to please, as Ken knows.....
bowlofcarlinz11.jpg
As Carlin Sunday is followed by farting Monday, according to East Yorkshire folk lore

 31 Market Place, Driffield, 

East Yorkshire. YO25 6AR

PEAS BY MAIL ORDER  A 375 gram BAG IS £4.OO INCLUDING POSTAGE,PAYABLE WITH A PERSONAL CHEQUE OR POSTAL ORDER  OR CREDIT CARD ,ALL ORDERS ARE SENT BY RETURN POST.

bentleysdelicatessen@hotmail.com


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