Morrisons Marrowfat Peas, 500 g

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Tinned mushy peas also typically include added sugar, whereas this recipe does not, so these homemade peas are healthier. 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. 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 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? 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

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.

The mushy peas are ready when they are soft, perhaps with a little texture and bite, but they should certainly not be chewy or hard. If in doubt, cook a little longer

Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda

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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

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 12This 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: 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