Pigeon pea or Angola pea. This is actually a bean but is called a pea because of its size and shape.
A soup made from the heads of fresh haddock which are stewed and then skinned and simmered with aromatic vegetables, parsley and turnips. The liquor is used for making a thin white sauce and the whole is finished with butter, thyme and a liaison of eggs and cream.
Baked potatoes, the interior scooped out, mixed with the flaked flesh of Arbroath smokie, butter and milk, returned to the skin and heated through.
