Emma Hot Peas, a traditional Scottish winter warmer
One dish that reminds me of my childhood or visits to ‘The barras’ is a cup of hot peas, traditionally served in a white polystyrene cup with hot peas that would burn your mouth. They were also found served alongside mince, stew and a Scotch Pie.
Are hot peas a specifically Scottish dish? I have no idea, however, I have never seen them anywhere else in this form.
I used Batchelors Bigga Peas packet marrowfat peas, this gives enough hot peas for two servings.
Hot Peas Recipe
Ingredients
1 packet of Batchelors Bigga Peas
Salt
Pepper
Vinegar
Water
Method
Dissolve the soaking 850ml of boiling water.
Pour onto peas which you have placed into a bowl or pot.
Leave to soak overnight.
Next day, drain the peas and rinse them.
Place the peas into a pot and add 600ml of boiling water.
Add 1/2tsp salt.
Bring to the boil and boil for 2omins, stirring occassionally.
The peas will be ready when the water has been absorbed to your liking.
Drain and season with salt, pepper and vinegar.
Follow this with a Scottish Strawberry Tart.
Hot Peas
Ingredients
- 1 packet of Batchelors Bigga Peas
- Salt
- Pepper
- Vinegar
- Water
Instructions
- Method
- Dissolve the soaking 850ml of boiling water.
- Pour onto peas which you have placed into a bowl or pot.
- Leave to soak overnight.
- Next day, drain the peas and rinse them.
- Place the peas into a pot and add 600ml of boiling water.
- Add 1/2tsp salt.
- Bring to the boil and boil for 2omins, stirring occassionally.
- The peas will be ready when the water has been absorbed to your liking.
- Drain and season with salt, pepper and vinegar.
