h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Pie and peas, as served in the public houses and households of West Yorkshire, is neither fast to prepare nor to eat. The specially dried peas are traditionally cooked for several hours in a stock containing ham shank, onion and carrots with salt to taste. Afficianados of this ambrosial dish are mortally offended (forgive the mixed metaphor)if no tasty morsels of ham or carrot appear in their bowl.The pie must be of good quality, with a firm crust and a meaty filling. Newly baked pork pies from the (locally) famous Kirkburton baker are a good choice but some people prefer meat and potato pie, although I personally suspect that this may have been introduced from (spits) Lancashire. Mint sauce is optional but when used to anoint this dish should be thick with finely chopped mint and on no account of the thin, green watery variety.