Description
Marrowfat peas
Storage
Store in a cool, dry place.
Usage
To make the perfect Mushy Peas: Place required amount of peas in a large bowl or stock pot, the peas will swell and so need plenty of room to expand. For every 250g of peas, add 1 1/2 teaspoons of Chef William bicarbonate of soda and 1 1/2 pints of boiling water, stir to make sure the bicarbonate has dissolved. Leave to soak overnight, or for a minimum of 12 hours. Drain the peas in a colander, then place in a large saucepan, cover again with cold water and bring to the boil. Lower the heat and simmer for approx 30 mins or until the peas have softened and turned mushy. Add sugar and salt to taste and serve hot with fish and chips or a tasty meat pie.
Nutrition
| Typical Values | Per 100g |
|---|---|
| Energy | 303kcal/1,288kJ |
| Protein | 21.60g |
| Carbohydrate | 52.00g (of which sugars: 2.40g) |
| Fibre | 13.00g |
| Fat | 2.40g (of which saturates: Trace) |
| Sodium | 0.04g |
| Salt | 0.10g |
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