Green split peas

No: rinse them, pick out any debris and simmer them straight away. Soaking for a few hours can shorten the cooking time, but it is not essential.

After rinsing, simmer them in plenty of water for about 45–60 minutes, until soft; older peas may take longer. Add acidic ingredients such as tomatoes or vinegar after they have softened, as acid can slow cooking.

Use a roomy saucepan and keep the peas at a gentle simmer rather than a rolling boil. Skim off the foam that rises, and leave the lid slightly ajar.

Keep them in a tightly closed container in a cool, dry cupboard, away from sunlight. Once cooked, refrigerate them in a covered container and use within three to four days, or freeze them.

They make a thick, earthy soup with onion, carrot and stock, and work well in dals, stews and purées. For a smoother soup, blend the peas after cooking; for more texture, mash only some of them.

Yes. They cook in much the same way and can usually replace yellow split peas in soups and stews; green split peas have a slightly earthier flavour. Green split peas contain 7.9 g of protein per 100 g, compared with 8.4 g in yellow split peas.

No. Green split peas are dried, mature peas that have been hulled and split, while fresh green peas are harvested before they dry. Fresh peas cook much faster and are sweeter; green split peas soften into a thick, creamy texture.