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Traditional Mushy Peas Recipe

Marrowfat peas are packed with nutrients including Vitamin A, C, B1 and Iron. They are high in Protein and fibre and low in fat. Create your own mushy peas with our Marrowfat peas using this easy recipe.

  1. Thoroughly rinse dried peas with plenty of cold water.
  2. Add a teaspoon of bicarbonate of soda and soak for around 12 hours in plenty of water as they will plump up.
  3. Drain and rinse well. Place in a pan with enough water to cover the peas by about 1cm.
  4. Bring to the boil then turn the heat down low, cover and simmer for 40 to 50 minutes until tender and mushy (or how you like them). Add a little water whilst cooking if they look like they need it.

Season to taste at the end with salt, pepper.

Slow cooker: Follow steps 1-3 then place soaked peas in the slow cooker, again cover with about 1cm of water and cook for around 3-4 hours, stirring occasionally.

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