Jurys Inn has just produced an E Cook Book of tasty traditional dishes from across England, Ireland, Scotland and Wales, describing British and Irish cuisine as:
“…a diverse cooking pot blending a historical journey of traditional dishes, local produce and signature recipes, with the heart and character of the land.”
H&C News is featuring a number of these Regional Recipes for your education and enjoyment in the coming weeks.
London Particular
Up until the Clean Air Act of 1956, London was known for the thick yellow smog that would cover the city. The name London Particular comes from that smog, characterising the soup for its thick yellow-green appearance.
The soup itself is a delicious combination of split peas, bacon, and vegetables, perfect for a cold winter’s evening.
Ingredients
- Butter (15g)
- Bacon Rashers (50g, chopped)
- Onion (1, roughly chopped)
- Carrot (1, diced)
- Celery (1 stick, chopped)
- Split Dried Peas (450g)
- Chicken Stock (4 pints)
- Natural Yogurt (4 tbsp)
- Croutons (to garnish)
Method
- Melt the butter in a saucepan.
- Add the bacon, onion, carrot, and celery, and cook until they start to soften.
- Add the peas and the stock.
- Bring it to the boil and simmer for an hour.
- Allow it to cool a little, then puree it until smooth.
- Return to the pan, add the yogurt and season to taste.
- Serve garnished with croutons.
The Regional Recipes can be downloaded using PayWithAPost here