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Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Moorish Mushy Peas with Harissa
Marrowfat Pea and Spinach Cakes
Browse all our recipes for marrowfat peas
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.
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.
Marrowfat Peas
No Allergens
| Typical values | Per 100g |
| Energy | 1204kJ (287kcal) |
| Fat | 1.7g |
| of which saturates | 0.3g |
| Carbohydrate | 33g |
| of which sugars | 4.1g |
| Fibre | 29g |
| Protein | 21g |
| Salt | 0.01g |
Suitable for vegans and vegetarians
