Pottage would have been quite a common food for the Anglo Saxons and Vikings. Often left in the pot for days or even weeks, with new ingredients added as they went along. This is a great base pottage, but feel free to add your own ingredients as you go along.
- 200g lardons
- 1 leek (roughly chopped)
- 2 sticks of celery (roughly chopped)
- 1.5L chicken stock (any will work)
- 300g Dried split peas
- 3 cloves of garlic (thinly sliced)
- 2 tsp fresh mint (roughly chopped)
Melt some butter in a large pan or cauldron.
Add the lardons, leeks and celery and fry for 5 – 10 minutes.
Pour in the stock and add the peas, garlic and mint.
Bring to a boil and simmer for about an hour, until the peas are soft and the broth has reduced by about a third.