Evander Preston’s Roast Quails with Black-Eyed Peas

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's American Pie

By Keith Floyd

Published 1989

  • About


  • 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