Marrowfat Peas

£1.99

Our Kabuki variety Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.

Grown by Andy Howard at Bockhanger Farms, Kent.

Collections: Available now, Dried Peas, Split & Whole, Hodmedod & Guest Products, Hodmedod's Pulses and Grains, Pulses, Pulses, Grains & Seeds from British Farms

Category: Available, Marrowfat Peas

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.

Our current batch of marrowfat peas may contain the occasional poppy seed head (these are nontoxic and can be easily removed during soaking)
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 28.5g

Protein 20.7g

Salt 0g

Suitable for vegans and vegetarians

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Botanical Blend #2 - Meadow, Grist for milling

Sourdough School

£10.99

14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field.

This product is a grist of whole grains &c for milling. Botanical Blend #2 is also available as freshly milled flour, ready to use in bread and baking.

Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for home milling and use in sweet and savoury sourdough baking.

Botanical Blend No2 is the first of several blends we plan to offer, all are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.

Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately (with a £5 Hodmedod voucher) or with the blend (without a Hodmedod voucher, but with a £6 discount).

The Sourdough School: Botanical Blends information sheet is available as a free pdf download.

This mix has been created for home milling and baking, every box of Botanical Blend No2 - Meadow comes with a printed information sheet from the Sourdough School. You can download the information sheet here.
Ingredients

Spelt, Einkorn, Emmer, Rye, Barley, Naked Oats, Poppy Seeds, Buckwheat, Linseed, Peas, Nettle, Cornflower, Rose Petal, Mallow Flower

Allergy advice

For allergens, including cereals containing gluten, see ingredients in bold.
Typical values Per 100g

Energy 1,455kJ (339kcal)

Fat 3.6g

of which saturates 0.5g

Carbohydrate 40.1g

of which sugars 1.2g

Fibre 11.2g

Protein 15.4g

Salt <0.02g
Suitable for vegans and vegetarians