Evander Preston’s Roast Quails with Black-Eyed Peas

• 1 lb (450 g) dried black-eyed peas
• 10 oz (350

Cover the peas generously with water and leave to soak overnight. Drain. Sweat the salt pork in a pan until the fat runs, then add the onions, herbs, garlic and drained peas. Mix thoroughly, cover with chicken stock and season to taste with pepper and salt if necessary. Simmer gently for about 2 hours or until the peas are tender. Lay bacon rashers over the quails and