Porre of Peas101

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • lb/675 g green peas
  • 12 oz/350


Just cover the peas in water and simmer for some 10 minutes until they begin to burst, then drain (retaining the stock), plunge into cold water and rub or rinse off the hulls, then return to the pan with the stock and the other ingredients.

Continue simmering for a further 10 minutes until the onions are tender, then serve.

Variations include adding chopped parsley and sage, gro