Marrowfat peas are 'plump' mature green peas that have been dried out naturally in the field, rather than your typical garden pea that is harvested while still young. These peas are also used to make wasabi peas and naturally they pair well with wasabi. Because of their starchiness, they make amazing mushy peas - much creamier and smoother than garden peas and also work really well in soups, casseroles and dips.
These particular peas are grown in Lincolnshire.
By buying and cooking with dried peas rather than canned/precooked peas, you will not only enjoy a much nicer taste after they have been cooked, but you'll also save money!
Cooking with Marrowfat Peas
Soak overnight in plenty of water and add 2 tbsp baking soda, which will soften the skin. Then drain and rinse.
To make mushy peas, follow the steps above and then place in a pan, cover with water, bring to boil and simmer for 45 to 50 minutes until soft and mushy. What you do next depends on your taste.. season with salt and pepper and blitz in a food processor with a dash of cream and butter to make a creamy mushy pea. Or, smash with a fork and add some finely chopped mint. Serve alongside some traditional fish and chips!
British Grown Organic Marrowfat Peas
Ingredients: Organic Marrowfat Peas (note, these marrowfat peas may contain the occasional poppy seed head, which are nontoxic and can be easily removed during soaking).
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.