Split pea pottage

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.


  • Butter
  • 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.

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