1oz (25g) fresh breadcrumbs
1 egg yolk
1tsp (5ml) chopped parsley
1tsp (5ml) salt
½ tsp (2.5ml) ground ginger
a pinch of saffron
½ pt (275ml) milk
12oz (350g) cooked peas, or 190z (525g) can peas

Beat together the breadcrumbs, egg yolk, parsley, salt, ginger and saffron. Bring the milk almost to the boil, pour in the peas and the breadcrumb mixture, then bring to the boil over a low heat, stirring continuously. This thick pottage can be used as a quickly made and very substantial warming soup, or it may be served as a vegetable, making an excellent accompaniment to fish dishes.

Jubbles (knotted Biscuits)

2 eggs

100g sugar

15 ml aniseed or caraway

175g plain flour  

Add the eggs to the sugar and aniseed (or caraway) and when this has reached a creamy texture. Add the flour steadily until you have a pastry-like dough. Flour a dry work surface and knead the dough for about 10 minutes. Pinch off small pieces of the dough and roll into sausage-shaped strips about 1 cm in diameter by 10 cm in length.. Plait two of these strips of and then place them carefully into a pan of boiling water. Cook for five minutes then take them out and leave them to drain. Place them on a greased baking tray and bake in a preheated oven at 180°C for 10-15 minutes. Check regularly. When they are golden brown turn them over and bake for another 5-10 minutes.