Northumbrian Lamb with Faggots & Pomme Dauphine

10 minutes, plus overnight soaking time prep, 1 hour 10 minutes cook

Serves 4

Ingredients

300g dried yellow split peas

1 tbsp bicarbonate of soda

100g butter

1 onion, peeled and finely chopped

2 large carrots, finely chopped

1 sprig of thyme

2 pints chicken stock

1 tbsp fresh parsley, chopped

Sea salt and freshly ground black pepper

Olive oil

50g butter

4 x chicken supremes, skin on

1 head green cabbage, finely sliced

Method

The night before, soak the split peas in water with the bicarbonate of soda ready for the next day.

Melt the butter in a pan, add the onions and carrots and sweat gently for 2 minutes. Add the soaked peas and thyme and stir thoroughly before adding the chicken stock. Simmer gently for 1 hour, stirring regularly, until the peas start to break down, then remove from the heat. Add the parsley and season.

While the pease pudding is simmering, preheat the oven to 200°C/400°F/Gas Mark 6. Heat a glug of olive oil and the butter in an ovenproof frying pan and fry the chicken for 5 minutes until brown all over and the skin is crisp. Transfer to the oven and cook for 12-15 minutes.

For the cabbage, boil for 5 minutes in water with a knob of butter. Serve immediately with the chicken and pease pudding, and a drizzle of the chicken juices