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.
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.
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)
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.
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||4.1g|
Suitable for vegans and vegetarians
|A five variety mix of Red Fox Carlin and Black Badger Carlins, Whole Blue and Whole Yellows, and Marrowfat Peas.|
All the peas, blended and ready to soak, cook and eat, a colourful British twist on bean mixes and blends.