Split peas are a variety of pea grown specifically for drying. They are a pretty convenient pantry staple since they don’t need to be pre-soaked and they have a fast cooking time. Once they are cooked through they have a lovely creamy consistency which is great for thickening soups and adding body and depth to stews, dhals and dips.
These peas are grown in Norfolk.
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 Split Yellow Peas
Cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. They can then be used immediately or frozen for later use.
Tip - if you add a teaspoon of bicarbonate of soda during soaking and/or cooking, it will soften the pulses and reduce the cooking time!
To make a delicious split yellow pea dahl, dice an onion and fry it gently in a pan with some olive or coconut oil for 3-4 minutes until softened. Then add 3cm grated ginger and 3 cloves of crushed garlic and cook for 1 minute. Then add ½ teaspoon fresh chilli ot chilli flakes, 1 tsp cumin, 1 tsp turmeric, 2 whole cloves and 1 stick of cinnamon, broken in half. Cook for 2 mins and add a splash of water if needed. Then stir in 250g yellow split peas, 750g vegetable stock and 2 tbsp tomato puree and bring to the boil. Turn the heat to low, cover and simmer for 45 minutes or until most of the liquid has been absorbed. Finally, add 125g spinach and stir in until the spinach leaves have wilted. Serve with rice and enjoy!
British Grown Split Yellow Peas
Ingredients: Split Yellow Peas
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.