Morrisons Marrowfat Peas, 500 g

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Proper mushy peas do not need to be blended or mashed. They break down to their soft and creamy consistency naturally. Why make this recipe? Step 2: Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda This recipe is straightforward but does take some advance planning since the marrowfat peas need to be soaked for a significant length of time. To ensure success keep in mind the following suggestions: Mushy peas cannot be made from fresh or frozen garden peas since they do not break down in the same way that marrowfat peas do.

Expect homemade mushy peas to have a slightly murky colour compared to those comercially made. Many manufacturers disguise this natural colour by adding food colouring. I don’t advocate adding green colouring to this recipe as it serves no real purpose Tinned mushy peas also typically include added sugar, whereas this recipe does not, so these homemade peas are healthier.By the way, baking powder cannot be used in place of the bicarb – it does not soften the peas liking baking soda does. Step by Step Instructions Apparently mushy peas can be made in the slow cooker. The marrowfat peas still need to be soaked then drained as instructed in this recipe. After this, they can be placed in a slow cooker, covered with boiling water and left to cook on low for around 5 hours. They will need to be stirred every so often and topped up with a little more water if the pot is getting too dry. Add the salt at the end of cooking to avoid the peas getting tough and stir for 1-2 minutes at the end of cooking to break them down and achieve a good mushy consistency. Step 4: Put the peas into a clean pan and add ⅔ of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and creamy. Add more of the remaining water if necessary to keep the texture loose and loose

Prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them. Allow to soak for at least 6 hours, but preferably 12 It’s not very often that I’m strict when it comes to ingredient substitutions for recipes. But there is no substitute for the dried marrowfat peas in any mushy peas recipe. Mushy peas are naturally vegan and gluten-free. They are also low in fat and count towards your five-a-day. Loaded with Vitamin A, C, B1, Iron and Phosphorous and rich in protein and fibre, these peas are highly nutritious.Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoning to your personal tastes The best way to approach this recipe is to prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them I cannot wait to whip up this mushy peas recipe on Bonfire Night, which we always celebrate at home. If you are looking for ideas on how to cater for Bonfire Night, read my guide. Add the onion, garlic, ground and fresh coriander, cumin, cayenne pepper, the beaten egg yolk and season well. Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoningto your personal tastes