Marrowfat peas

They are mature green peas left on the plant to ripen and dry, giving them larger, starchier seeds than fresh garden peas. They are sold dried, usually whole or split.

Soak dried whole marrowfat peas overnight in plenty of cold water, then drain and rinse them. Quick-soak them by boiling for 2 minutes, taking the pan off the heat and leaving them covered for 1 hour.

After soaking, simmer them in fresh water for about 45–60 minutes until tender; skim off any foam and avoid adding acidic ingredients until they have softened. For classic mushy peas, cook them until they break down, then mash with a little butter or oil and seasoning.

Soak the peas overnight, drain, then simmer in fresh water until very soft, usually 45–60 minutes. Mash them with a wooden spoon, adding a little cooking water if needed; mint, butter or a splash of vinegar are common additions.

They are best known as mushy peas with fish and chips, but also go well with pies, sausages and roast meat. Add them to soups or stews for a hearty, thickening pulse.

Keep them in a tightly sealed container in a cool, dry cupboard, away from sunlight and moisture. Once cooked, refrigerate them in a covered container and use within 3–4 days, or freeze them for longer storage.

No. Marrowfat peas are mature, dried peas, while green peas are generally harvested young and eaten fresh or frozen. Dried marrowfat peas need soaking and longer cooking; fresh peas cook in minutes.

They provide 9.5 g of protein and 8.9 g of fibre per 100 g. Their fibre content is particularly notable: they are a source of fibre.