Mapping the Great British Pea Line

Mapping the Great British Pea Line

by Nick Saltmarsh November 06, 2017 3 Comments

How do you eat your peas? Whole or soft? Parched or mushy? Black or green? Carlin or marrowfat? (We’re talking proper dried peas here, not those Johnny-come-lately immature fresh “garden pea” imposters*.)

Read More

Protein-packed Peas

Protein-packed Peas

by Nick Saltmarsh January 14, 2017 1 Comment

Pea protein is on-trend for 2017. We're delighted that the sustainability benefits of vegetable protein and the naturally high levels in dried peas (rather than fresh or frozen) are being recognised but believe that minimally processed whole peas, split peas and pea flour have most to offer both nutritionally and for their taste and versatility.

Read More

Lenten Peas: Black Badgers, Parched Peas & Carlin Sunday

Lenten Peas: Black Badgers, Parched Peas & Carlin Sunday

by Nick Saltmarsh February 27, 2016 1 Comment

Religion, folklore and now Facebook encourage us to give things up for Lent. And if you’ve got a meat-, alcohol-, chocolate- or sugar-shaped hole in your life for the next few weeks, there are centuries of history behind the foodstuff you could fill it with: carlin peas

Read More