Pickling some fennel to accompany a fish dish alongside black badger carlin peas, grown in Britain by @hodmedods. Carlin peas, with their firm texture and delicious nutty flavour, are a much-loved traditional food in the North of England. In Lancashire they’re traditionally served “parched” – boiled and roast or soaked in vinegar – on Bonfire Night. They’re celebrated in parts of Yorkshire on Carlin Sunday, the fifth Sunday in Lent. With this tradition of serving with vinegar I thought I’d give the dish a twist, as the fennel brings some crisp crunch alongside the peas.
![440084156_787650556762258_6801274949339003922_n.heic.jpeg 440084156_787650556762258_6801274949339003922_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/440084156_787650556762258_6801274949339003922_n.heic-1200x1200-square-68bd5bedd28eb77defa659a2bc48fe5c-60809bab4cd3f.jpeg)
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you