|Organic Whole Yellow Peas are back! These gorgeous peas were grown by Martin Bragg of Shillingford Organic in Devon.
Whole Yellow Peas are the same peas used for Split Yellow Peas but with the skin left on. Rarely found, they have an excellent flavour and firm texture, especially good in curries.
Whole dried peas retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender.
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.
|of which saturates
|of which sugars
Suitable for vegans and vegetarians
Sorry, not available right now
This flour is revolutionary! It's milled from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic...View full product details