Morrisons Marrowfat Peas, 500 g

Product Information

By the way, baking powder cannot be used in place of the bicarb – it does not soften the peas liking baking soda does. Step by Step Instructions

Prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them. Allow to soak for at least 6 hours, but preferably 12 Mushy peas cannot be made from fresh or frozen garden peas since they do not break down in the same way that marrowfat peas do. The best way to approach this recipe is to prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them Bicarbonate of soda (baking soda)added to the peas whilst soaking helps retain colour and, more importantly, it helps to soften their skins, allowing them to absorb the soaking water. It is another vital ingredient. Health benefit aside, homemade mushy peas can be cooked to the consistency that you prefer and seasoned as you see fit. So soft and creamy wholesome pea deliciousness is yours for the taking. Ingredients

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Heat the oil in a frying pan over a medium heat, add the falafels and cook for 10 minutes, turning regularly until they are golden brown all over. Step 2: Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled Step 4: Put the peas into a clean pan and add ⅔ of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and creamy. Add more of the remaining water if necessary to keep the texture loose and loose They are usually on the menu at fish and chip shops throughout the entire of Britain but are particularly popular in Nottinghamshire, Derbyshire, Lincolnshire and Yorkshire (where they are alternatively known as Yorkshire caviar). Proper mushy peas do not need to be blended or mashed. They break down to their soft and creamy consistency naturally. Why make this recipe?

Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of sodaMushy peas are dried marrowfat peas that have been soaked in water and bicarbonate of soda and then cooked until they turn soft and creamy. Dried marrowfat peas are normal green peas that have been left to mature and dry out on the vine before they are harvested. They contain a high proportion of starch, which lends itself to the celebrated soft and creamy texture of mushy peas.

Mushy peas are naturally vegan and gluten-free. They are also low in fat and count towards your five-a-day. Loaded with Vitamin A, C, B1, Iron and Phosphorous and rich in protein and fibre, these peas are highly nutritious.Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoning to your personal tastes This recipe is straightforward but does take some advance planning since the marrowfat peas need to be soaked for a significant length of time. To ensure success keep in mind the following suggestions: Your peas may take more or less time to cook than the recipe specifies depending how long they have soaked for and how much water your peas have managed to absorb The cooking time presented is a guide. Your peas may take more or less time to cook depending how long they have soaked for and how much water your peas have managed to absorb