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| 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
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Method
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This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
