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Stock up your storecupboard for winter with 25% off our trial paper packs of pulses while stocks last. These packs are best before end February 2025. 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. |
Our current batch of split yellow peas were grown on the Somerleyton estate in Suffolk.
Collections: Dried Peas, Split & Whole , Grists for Milling , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Home Milling , Pulses , Pulses, Grains & Seeds from British Farms , Special Offers
Category: Available , Grist , Special Offer , Split Peas , Yellow Peas
Type: Peas
Fava Santorini made with Yellow Split Peas
English Pease Pudding
Browse all our recipes for split yellow peas
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
No Allergens
| Typical values | Per 100g |
| Energy | 1082kJ (260kcal) |
| Fat | 1.5g |
| of which saturates | 0.3g |
| Carbohydrate | 19.8g |
| of which sugars | 2.4g |
| Fibre | 42g |
| Protein | 20.8g |
| Salt | 0g |
Suitable for vegans and vegetarians
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
