It takes almost as long in the microwave as the hob to cook your marrowfat peas so you are not gaining much in the way of time. So, having stared at this anachronism, this thing, in an attempt to work out what the hell it is doing among 21st century supermarket produce - as opposed to sitting on a peeling linoleum shelf in a shop which smells vaguely of despair and eggs, has three other items on the shelves, one of those faded unjubilant plastic strip things in the doorway and a diminutive wizened person in a stripy nylon apron behind the cash register - it dawns on one that this product is offering more than mere dried peas, as if they were not exciting enough.

Meatloaf wrapped in bacon - I normally serve this dish with rice, and mushy peas would be a perfect accompaniment. Marrowfat peas were introduced into England over 100 years ago by the Japanese because the English climate was so well suited to growing peas. The seeds of the marrowfat pea are large and starchy, and the peas are not harvested when they are ripe. Instead, they are left on the plant until they have dried and only then are they harvested. Traditional British mushy peas are made with dried marrowfat peas, which are soaked overnight in a mixture of water and bicarbonate of soda until the hard little bullets soften and swell. Then they are boiled in fresh clean water until the peas explode and turn mushy, releasing their distinctive flavour and texture.

So, we are bagless, the family arrive tomorrow, what can I do? I fear total mush without a bag..... You can also simply serve them as a side vegetable with a roast. You can serve mushy peas anywhere you would normally serve fresh garden peas. Now add your peas so that the peas are only just covered and bring to the boil then reduce to simmer and cook for further 5-7 minutes.

But garden peas and mushy peas are definitely not the same things. Some people cheat and make mushy peas with frozen peas. This is not what traditional mushy peas are all about. Mushy peas made with frozen peas are just a posh pea puree and bear no resemblance to the real thing. Now that your peas are soaked, it’s time to prepare them for cooking. To do this, place the peas in a large pot and cover them with at least 3 inches of water. If you prefer, you can also add salt, oil or butter and other seasonings. Bring the water to a boil, then reduce the heat to a low simmer. Once you have all of the necessary ingredients and equipment, you can begin cooking your dried peas. Start by rinsing the peas in cold water and then adding them to the pot. Fill the pot with enough water to cover the peas, and then add salt and any other seasonings you’d like. Bring the pot to a boil, then reduce the heat and simmer for about an hour, or until the peas are tender. Once the peas are cooked, you can add oil or butter for extra flavor, if desired. Soaking the Dried PeasOnce the water has started to simmer, cook the peas for 20-30 minutes until they are tender when pierced with a fork. Once they are cooked, drain off the excess water and set the peas aside. I’d love to hear which method you prefer and any changes you make to make the recipes your own. Why Use Bicarbonate of Soda Anyway? The Japanese brought a strain of pea called 'Maro' and they wanted to grow fat peas, or 'fat Maros'. This term eventually evolved into 'marrowfat'.

Allow the peas to simmer for about 45 minutes, or until they are tender. If you are using a pressure cooker, the cooking time will be much shorter. Once the peas are cooked, drain them and discard the cooking liquid. Your peas are now ready to be used in your favorite recipes! Cooking the Dried Peas If you are using dried marrowfat peas you need to go through steps of the traditional recipe. Then do the following:

Finally, flavor and season your cooked peas as desired. If you cooked them with salt, oil or butter, you may not need to add any additional seasoning. However, if you prefer, you can also add other seasonings such as herbs and spices. For a delicious side dish, try mixing cooked peas with diced veggies, bacon, herbs and spices. Traditional British mushy peas (made with marrowfat peas) - as British as fish and chips, or bangers and mash. Add them to a plate of homemade pie and you have a meal fit for a king! Let me show you how to make them yourself at home. It's easier than you think. Place your potato cubes into the saucepan add the salt and cover with water bring to the boil and then reduce the heat to simmer and cook for 5 minutes

So, you turn and you flee that doleful place, that shelf where nobody ever goes; and in the gaiety of the delicatessen and the frosty plenitude of the refrigerated section you perhaps escape the memory of the box of peas. As a child we had Leo peas every Sunday until I left home. And in a particular drawer there was always a store of spare bags and tablets, hey, sometimes you get two and the experienced pea steeper knows you always hold onto those for the lean times (like tonight). These days we don't cook Sunday dinner every week and so we're just not building up the stores. Some weeks we go to my sisters' and some of them are doing frozen (my dad must be turning in his grave). Down at the local Safeway supermarket, there are many products. It is not an American supermarket by any stretch; no, we will have a long way to go before we have whole sectors dedicated to breakfast cereal ALONE the way our cousins in the US do. But there is variety in Safeways, and colour, and row after row of exciting and engaging merchandise. There is porridge in boxes whose colours do not suggest porrige, but rather some cheerfully zany manna-like stuff made from sunbeams and angelic honey. Wines glow red. Spices and condiments pose in arabesque or oriental poses according to country of (pretended) origin. Quorn is presented as if it were anything but a fungal foodstuff grown in vats. It dissolves proteins when makes the peas let us say a little less volatile on the tummy with well-known mushy pea after effects. The final spear in the side of what residual optimism you may have been able to hang on to is the knowledge that even if this hopelessly boring product does sell, it will inevitably be rendered into that ghastly Manchester foodstuff, Mushy Peas. These are not like ordinary peas, which are cheerful little green wrinkly things. No, these are like pasty marbles in sludge. Any vegetable dignity they may once have had is lost forever. Now there are just these odd shaped lumps huddling morosely together, sharing a dim memory of having once been round.Before you get started, it’s important to make sure you have all of the right equipment and ingredients. Here are the basics of what you’ll need to cook your dried peas: When soaking the peas, make sure to use a bowl or pot that is large enough to accommodate the peas and the water. If the bowl or pot is too small, the peas may not be able to soak properly. Additionally, it is important to use cold water when soaking the peas, as hot water can cause them to become too soft and mushy. Preparing the Dried Peas for Cooking