STi-Frenchie

I picked up a few packets of dried marrowfat peas (Batchelors) when I was last in the UK and want to cook them up. I've done the business with the soaking tablets and hot water and they'll now soak overnight for about 16 hours. Thing is, when I was reading the cooking instructions on the box it says to "add sugar and salt" to taste. What? Do they really want me to add sugar to these ? How much ? I reckoned on throwing some salt in the pot whilst they are cooking but hadn't figured on sugar as well. Anyone done these before (my first attempt) and have any tips on the amounts to use? Thanks in advance.

ProperCharlie

i would cook them in stock for a better flavour.

[homer]
hmmmmmm

mushy peas
[/homer]

STi-Frenchie

Now there's a good idea ! I shouldn't need to bother with the salt and sugar then...should I ?

ProperCharlie

i wouldn't add extra salt or sugar,; no. you can always add a bit of seasoning once they are cooked, if need be. what are you planning to eat with them in any case? Home made cod and chips i hope! used to do that myself but deep frying fish does tend to make the place smell a bit.

STi-Frenchie

I was thinking cod and mashed potatoes or chips with a healthy dash of vinegar over the peas once they are on the plate - a throwback to my school days and now time to get the family on to the marrowfart peas (spelling intentional )