Whole Blue Peas are the same peas used for Split Green Peas but with the skin left on. They're a firm but tasty pea with plenty of bite and superb in spicy dishes.
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.
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||4.7g|
Suitable for vegans and vegetarians
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
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.
Organically grown in Shropshire.View full product details