- 50g green split peas
- 50g pearl barley
- 30g butter
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 75g portobello mushrooms, finely chopped
- 0.75 tsp ground allspice
- 0.75 tsp ground black or white pepper
- 90g pinhead oatmeal
- 0.5 tbsp marmite
- 600ml hot vegetable stock
- 1.5 tbsp treacle
- V small handful of finely chopped thyme
- Stripped and finely chopped rosemary leaves
- pinch of cayenne pepper
- Half a grated nutmeg
Method
1. Soak the split peas in cold water for at least three hours before
embarking on the cooking.
2. Boil the barley and drained peas separately for 30-45 minutes
until softened but
3. Set aside in separate bowls.
4. Melt half the butter in a frying pan
5. Fry onion on a medium heat until well softened
6. Add carrot and fry, stirring, until both are soft and beginning
to brown.
7. Stir in mushrooms and fry for a couple of minutes to soften
8. Add the split peas and oatmeal and stir to coat with butter.
9. Boil the kettle to make the stock, add treacle &/ Marmite, thyme,
rosemary, nutmeg, cayenne
10. Add stock mixture to pan
11. Bring to a boil, then turn down the heat and simmer until the
mixture is very thick and the peas are very tender, adding more
stock if necessary.
12. Heat the oven to 180C/350F/gas mark 4.
13. Stir in the pearl barley and remaining butter
14. Grease a pudding basin.
15. Taste the mix for seasoning, then spoon into the basin, cover and
bake for 30 minutes.
16. Remove the foil and bake for another 30. Leave for five minutes,
then turn out and serve.
