It’s a Southern American tradition to eat black-eyed peas on New Year’s Day to bring luck for the coming year. Texas-born Laurel Hilton s father absolutely hated them, but would always eat one symbolic pea. Laurel brought this tradition to New Zealand, often making them in the pouring rain on a beach while camping.

INGREDIENTS
2 carrots
1 onion
3 garlic cloves
3 stalks celery
1 bacon hock
500g dried black-eyed peas
water to cover
1 bunch of watercress

METHOD

Chop and sauté the carrots, onion, garlic and celery, add the bacon hock and peas and water to cover. Simmer until the peas are tender, the longer the better as it will thicken and make its own gravy (at least two hours). Season to taste with salt and pepper and add the cress at the end.
If you’re a real Southern lady, you’ll eat the peas with lots of jalapenos and a slice of cornbread, says Laurel.