Lancashire Parched PeasFeatured

Lancashire Parched Peas

Black badgers have been grown in Britain for at least 500 years. Also known as maple or carlin peas, black badgers are traditionally eaten in the north of England, particularly Lancashire, where they are served ‘parched’ (cooked and oven dried or soaked in vinegar) on bonfire night and Passion Sunday.


For 4 Person(s)

lancashire parched peas

  • 250 g black badgers
  • malt vinegar to taste
  • salt
  • black pepper


Soak the peas overnight and cook following the instructions on the pack. The cooked peas should be al dente – firm and not mushy.

Place the peas in a dish to serve, add some of the water they were cooked in, douse with vinegar and season with salt and pepper.