Batcherlors Traditional Marrowfat Peas (2 x 200g pack)

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.

I’m not from the UK and never had these out of a tin. I did get them at a pub in AZ and knew I had to try them myself. These are easy to make and delicious. The packaging instructions aren’t the best. Instead look up some videos. You’ll find that you want to add boiling water and soak overnight. Just like this package says. BUT…the next day, rinse them well, add them to a pot and add about a boiling water about a half inch over the peas. Add teaspoon of salt and sugar, it boosts the flavor. Now heat to almost the boiling point and cook stirring occasionally for 20 mins. I usually go longer and stir until I get the peas into a mushy state. See the photo. And now chow down.

I first became curious about mushy peas watching a show on Britbox (Pie in the Sky -- great British mystery, by the way). I tried using the peas available in the grocery here in the US, but the results were not impressive. My curiosity got the better of me and I decided to place an order online. These peas are expensive, no doubt about it, but the result when I made them at home was good. If you want to make mushy peas, you really do need to use marrowfat peas.

Ordered them. Since I've never cooked/served/eaten them I pulled up several vids on 'how to'. The cooks were British, I might add. Best to go to the source, I say. Followed instructions on bag and this one cook to the T. While they were a nice consistency I found them nondescript & bland in flavor. However Himself enjoyed them so the order will not go to waste...just won't reorder. Review by Herself, the wife.

Great taste of home, easy to prepare. I recommend making mint sauce to complement them. Simply add a 3-4 teaspoons of dried mint to 4 tablespoons of vinegar and soak overnight. Excellent comfort food, wish they sold bigger packs. They don’t smell great when soaking and they thicken up once you stop cooking and allow to rest for a few minutes.