My Traditional Mushy Peas recipe uses dried marrowfat peas for an authentic taste. This traditional British side dish is exactly how we prepare it in the North of England, where it’s popular as ...

Simon Akeroyd, an author with 30 gardening books under his belt, shared a nifty trick to get more bang for your buck from a humble box of Batchelors' Bigga dried marrowfat peas. Costing only 90p ...

Soak the marrowfat peas overnight with boiling water. Strain the water from the peas the next day and place in a medium heavy based pot with enough cold water to cover by 1 inch. Add the caster ...