Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles. Recipes for Marrowfat Peas Classic Mushy Peas More Recipes Moorish Mushy Peas with HarissaMarrowfat Pea and Spinach CakesBrowse all our recipes for marrowfat peas Complete Product Details Cooking Ingredients Nutrition More Marrowfat Peas make the best mushy peas but are also great for dips, salads and even crunchy snacks. They pair very well with wasabi or horseradish. Cooking instructions Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 40 to 50 minutes until tender. Notes on Cooking Dried Pulses Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time. Cooked pulses can be used immediately or frozen for later use. Ingredients Marrowfat Peas Allergy information No Allergens Typical values Per 100g Energy 1204kJ (287kcal) Fat 1.7g of which saturates 0.3g Carbohydrate 33g of which sugars 4.1g Fibre 29g Protein 21g Salt 0.01g Suitable for vegans and vegetarians
