The pea widge

• 2 pounds of potatoes
• 1 teaspoon of salt
• 1 cup of milk
• 6 tablespoons of butter
• 1 tin of Marrowfat processed peas (preferably Farrow’s giant ones); salt, pepper & vinegar to taste;
• 1 pint glass (ideally a jar)

Method:

Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife (about 15 minutes)

Meanwhile open the peas and cook in a separate saucepan

Drain the potatoes, return them to the pot and cook over a low heat for a couple of minutes to evaporate some of the remaining water

Mash by any method of your choice

Blend in butter and some milk

Spoon the potatoes into the pint glass and liberally cover with the cooked peas

Season with lashings of salt, pepper and vinegar. And then some more vinegar. And pepper.

The experience can only be enhanced by eating in conjunction with buttered bread and tea in a white mug.

Enjoy.