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.