As a winter warmer, Michael Shaw might start his day with a traditional bowl of peasemeal porridge which he makes by doubling the amount of water to flour – so roughly 100g peasemeal to 200ml water – stirring it over the heat to thicken and finishing it off with a knob of butter, salt and pepper. He also enjoys making peasemeal pancakes so I have created a recipe to showcase the toasted nut flavour and dry texture that peasemeal brings to a traditional pancake or drop scone
