Marrowfat Peas
Hodmedod's British Pulses & Grains
£1.99
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.
Recipes for Marrowfat Peas
More Recipes
Moorish Mushy Peas with Harissa
Marrowfat Pea and Spinach Cakes
Browse all our recipes for marrowfat peas
Complete Product Details
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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.
Cooking instructions
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)
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Notes on Cooking Dried Pulses
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.
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Ingredients
Marrowfat Peas
Allergy information
No Allergens
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Typical values Per 100g Energy 1204kJ (287kcal) Fat 1.7g of which saturates 0.3g Carbohydrate 33g of which sugars 4.1g Fibre 28.5g Protein 20.7g Salt 0g
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Suitable for vegans and vegetarians
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