Great puréed to add colour and flavour to soups, good for casseroles, stews etc and main ingredient for Mushy Peas and Pease Pudding.
To cook: Soak overnight in clean cold water. Drain the next morning and replace water to cover peas by 5cm. Fast boil for 10 minutes. Reduce the heat and simmer for about 1 hour until tender. Drain and save the cooking water as this contains vitamins and can be used in recipes requiring liquid.
These have many different uses around the world. Marrowfat Peas are packed with nutrients including Vitamin A, C, B1, Iron, Phosphorous and are rich in protein, carbohydrate and fibre.
We've been selling and shipping this product since 1974.