Marrowfat Peas: What They Are and How to Use Them
Learn what marrowfat peas are, how they differ from garden peas and how they are used.
Marrowfat peas are mature green peas that are allowed to dry, unlike garden peas picked young and tender. In Britain they are familiar as the foundation of mushy peas; they are also used in snacks, including some wasabi peas.
You may see them dried or canned. That distinction matters: canned mushy peas are ready to heat, while dried marrowfat peas need preparation and cooking. One is dinner's helpful shortcut; the other would like some notice.
What do they taste like?
Cooked marrowfat peas have a distinctive pea flavor and can become soft and creamy. Mushy peas are deliberately cooked until they break down; they are a traditional companion to fish and chips, though you can serve them alongside other meals too.
How do you cook dried marrowfat peas?
Follow the packet or a reliable recipe for the dried product. Soaking and cooking times vary, and some packages include a soaking tablet with their own directions. Drain after soaking when directed, cook in fresh water and check that the peas are thoroughly tender.
For a mushy texture, continue cooking as the recipe directs and stir or mash gently. For canned peas, follow the heating instructions on the tin; they have already been cooked.
Are they the same as garden peas or split peas?
They are mature peas rather than the young green peas commonly sold frozen. Split peas are dried peas whose skins have been removed and seeds split; they cook differently. You can make a pea purée from other peas, but the flavor, color and texture won't be quite the same as traditional mushy peas.