- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This fabulous historical recipe for Pancake Day is from Neil Buttery of the British Food: A History blog and podcast. Neil developed the recipe after discovering our Green Pea Flour in a shop in Manchester. Although our Green Pea Flour is not the same as Peasemeal (where the peas are toasted before being milled) it makes a good substitute. As far as we are aware true peasemeal is sadly no longer produced or sold in the UK. |
Peas were one of medieval peasant farmers' most important crops, known to them as peasen, the plural of pease - which, mistakenly assumed to be a plural, was shortened to the singular 'pea' we know today in the 17th century.
Peas were only rarely eaten green as we now eat garden peas, fresh or frozen, but instead left in the pods to mature and dry: an excellent storable food for the winter months.
Pease were toasted and ground to make peasemeal; used to thicken stews, for quick soups and added to bread or to make pancakes. Peasemeal long stopped being produced in most of the UK, but did live on in the north of Scotland and Orkney. Sadly Golspie Mill on the Sutherland Estate, as far as we know the last commercial peasemeal mill in the UK, closed its doors late last year.
Neil’s research found that although peasemeal fell out of common use in the past centuries, the tradition held on in rural Scotland, where pease pancakes were popular. Although there are no recorded recipes Neil created this one based on American-style pancakes
Makes 10 to 12 pancakes
Ingredients
|
Method
|
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
