Batchelors Traditional Marrowfat Peas (2 x 200g pack)

fine tasting quality produce

Great taste of home with Pie and Chips or Fish and chips

I initially bought these to try in some early 19th century recipes, and I love them enough to be on my third purchase. For my fellow Americans more accustomed to dried split peas, they are like dried beans and require overnight soaking to use. (You CAN get away with no presoaking, but only if you are willing to simmer your stew for a good 5 or 6 hours, or put it in a slow cooker all day. Presoaking is better since the peas can take a lot of cooking regardless.) The fact that these are "marrowfat" peas, allowed to dry in the field, gives them a higher starch content. That said, I don't think they seem any mushier than dried split peas. If you use them in a pea soup you will have whole peas floating around, but they still break down enough to give the soup a green pea-broth. I've included a photo of them prepared in a soup, and before and after soaking.

Real English mushy peas, so much better than the canned stuff.

I'd never had mushy peas before so I have nothing to compare these to, but they're certainly not what I expected. I'm vegan and a big fan of beans, peas and lentils because they're so high in protein, and really I love all vegetables. I tell you this so you can take my review with a grain of salt. These Marrowfat Peas have a distinctly gamey, almost meaty taste. I don't know if it's just these peas or if they taste that way all over the UK (I'm American). They directions were great but I almost tossed the little tablet included, only realizing at the last moment that it was for the pre-soak.