Morrisons Marrowfat Peas, 500 g

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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 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

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. 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. Add the onion, garlic, ground and fresh coriander, cumin, cayenne pepper, the beaten egg yolk and season well.

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Mushy peas are dried marrowfat peas that have been soaked in water and bicarbonate of soda and then cooked until they turn soft and creamy. Having said this, I wouldn’t recommend using the slow cooker method for anything less than 8 servings – that’s double the quantity listed in this recipe. What to eat them with

As previously explained, using fresh or frozen garden peas will not produce real mushy peas, just pea puree or mash. The texture and taste of which bears no resemblance to proper mushy peas at all. Add the yellow split peas to a large heatproof bowl and cover with the boiling water. Cover and leave to soak for 24 hours. Be aware that if you come across a so-called recipe for mushy peas that uses garden peas what you will actually end up with is crushed peas or pureed peas. The texture and flavour will be entirely different. Being totally honest, I’m not a huge fan of such recipes as I find that, once mashed, the skin on garden peas can be hard to digest (cough cough). 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.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