Marrowfat Peas

A take on ash reshteh with marrowfat and split yellow peas, this noodle soup that is entirely comforting and takes full advantage of the creamy sweetness of our UK grown marrowfat peas. Bowls are topped with tangy dairy, fresh herbs, and crispy onions (Isabella likes the convenience of the kind bought in large packets in supermarkets). Classically, ash reshteh also has some dairy stirred through before serving, but Isabella prefers leaving it as a topping.

These marrowfat pea croquettes make a perfect starter or canapé, a nod to classic British fish and chip shops - especially when served with tartare sauce and pickles!