Split Yellow Peas are one of the most used pulses in British cooking, with a satisfying flavour and smooth texture, they add body and depth to soups, stews, dhals and dips.
Split peas don't need soaking and cook down to a very soft consistency.
To cook simply cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer and softer as they cook.
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.
Split Yellow Peas
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||2.4g|
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.