Leo Dried Peas with Steeping Tablet - 5 x 250g

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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.

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. 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? 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: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. It dissolves proteins when makes the peas let us say a little less volatile on the tummy with well-known mushy pea after effects. 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 Peas So, we are bagless, the family arrive tomorrow, what can I do? I fear total mush without a bag.....

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. 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 minutesBut 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. 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 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. Marrowfat peas were introduced into England over 100 years ago by the Japanese because the English climate was so well suited to growing peas. Its Saturday night, its our turn to cook Sunday dinner tomorrow for the family and so, of course, the Leo peas have to be steeped.