Traditional treat

Carlin peas, Cajanus cajanwas, are small brown peas traditionally eaten across the North and North East of England on Passion Sunday, the fifth Sunday of Lent. The origins of the tradition are unknown. Tales include that of the arrival of a ship laden with carlin peas at Newcastle upon Tyne during the English Civil War, breaking a siege and saving the local populace from starvation. In some regions, Passion Sunday became known as Carlin Sunday. It is possible the word carlin is derived from Care Sunday, another name for Passion Sunday. Thought to have first been cultivated by medieval monks, carlin peas were first recorded in the 16th century, and are known by many names. These include maple peas, pigeon peas, brown peas and black or grey badgers. With a nutty flavour and firm texture, they can be eaten freshly picked, or dried for later use.