Parched peas (or black peas) are called black badgers or Carlin peas in other parts of Northern England. These peas are left to dry in the fields before they are harvested and boiled with water to rehydrate them. That process is called parching, hence the name. When done, they should be slightly al dente and served with vinegar, salt and pepper.
Parched peas are eaten across Lancashire and Greater Manchester. They’re especially popular in Manchester on Bonfire Night, celebrated each year on 5th November. You’ll also find street vendors selling parched peas at the Manchester Christmas Markets.
