CAMELOT FANTASIES

London Particular

Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 2 1/4 hours

Ingredients for six

3 rashers streaky bacon with rinds removed, diced
1 large onion, peeled and chopped
2 carrots peeled and chopped
1 lb./ (450g.) dried peas, soaked overnight in cold water to cover
4 pints (2.3 litres) vegetable or chicken stock
Salt
Pepper
1 teaspoon Worcestershire sauce
6 tablespoons croutons

Put the bacon in a large, heavy-based saucepan and cook over gentle heat until the fat runs over. Add the onion and carrot and cook gently until the fat has been absorbed.

Drain the soaked peas and add to the pan with the stock. Bring to the boil, season lightly with salt and pepper, cover and simmer for about 2 hours, or until the peas are mushy.

Pass through a sieve or food mill, taste and adjust the seasoning. Add the Worcestershire sauce and re-heat. Serve topped with croutons.