Instructions: Rinse and pick over peas. Cover with water and leave to soak overnight. Next morning, drain and add remaining ingredients, and bring to boil. Cover pot, turn down heat, and simmer for about 2 hours, stirring occasionally. When peas are tender, remove herb sprigs. Puree if desired, reheat and serve in individual bowls, each topped with a small pat of butter.

Serves 8.

Pease porridge hot; pease porridge cold.

Pease porridge in the pot, nine days old!

If you remember that, probably it should be a secret. My grandmother taught me that little clapping verse a long time ago. Until now, I always wondered what it is!

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