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Split Yellow Peas

Hodmedod's British Pulses & Grains

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.



Recipes for Split Yellow Peas

Pease Pudding

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Complete Product Details

  • Split peas don't need soaking and cook down to a very soft consistency.

    Cooking instructions

    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.

    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.

  • Ingredients

    Split Yellow Peas

    Allergy information

    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


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