Great Scot Marrowfat Peas

3 heaped tablespoons of cooked marrowfat peas provide 1 of your 5 a day.

For decades we've been helping cooks create delicious results in the kitchen. Our quality ingredients provide a wholesome base for endless recipes. With a wide range of pulses, grains and cereals, trust Great Scot to help you take the best to your table.

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Great Scot,
Admail 4185,
Glasgow,
G1 1UQ.

Whitworths (NI) Ltd,
10-12 Artillery Street,
BT48 6RG,
Northern Ireland.

Lemon & Chilli Mushy Peas with Fish Goujons
Serves 4
Preparation time: 10 minutes
Soaking time: 2 hours
Cooking time: 50 minutes

Ingredients
250g Great Scot Whole Peas
1 tsp dried chilli flakes
2 lemons, grated zest only
Salt and black pepper
15g plain flour
400g skinless haddock fillets, thickly sliced
1 medium egg, beaten
100g cornflakes, crushed
4 tbsp vegetable oil

Method:
1. Soak and cook the dried peas to the on pack instructions. Add the chilli during the last 30 minutes of the cooking time for mushy peas.
2. Add the lemon zest and stir into the peas.
3. Meanwhile, lightly season the flour with the salt and pepper. Dip the haddock strips into the seasoned flour until lightly coated.
4. Then dip the fish into the beaten egg and finally the crushed cornflakes.
5. Heat the oil in a large frying pan and swallow fry the fish for 2-3 minutes per side. Drain on kitchen paper before serving with the mushy peas and a few homemade fries.

May Contain Cereals Containing Gluten, May Contain Soya

Boil - From Ambient. 1. Rinse 100g dried peas thoroughly before cooking.
2. Place peas into a large saucepan with 500ml water.
3. Add 1 steeping tablet or 1 tsp of sodium bicarbonate, boil for 10 mins.
4. Remove from heat and soak in hot water for 2 hours. Drain, rinse and use as required.
For whole peas:
1. Bring 500ml water to the boil, add the pre-soaked dried peas.
2. Boil for 10 mins then simmer for 20 mins.
3. Drain, rinse thoroughly and use as required.
For mushy peas:
1. Bring 300ml water to the boil, add the pre-soaked dried peas.
2. Boil for 10 mins then simmer for 40 mins.
3. Stir often, until peas have broken down and thickened.
4. Season to taste with black pepper, sugar and vinegar then serve hot with a little butter.

Dried Peas, Steeping Tablet (Sodium Carbonate, Sodium Bicarbonate, Sodium Acid Pyrophosphate)

1 of your 5 a day, Great for mushy peas, dips & soups, Fat-free, High in protein, High in fibre, High in folic acid, Suitable for vegetarians

Bag

For more information and recipes: www.greatscotfoods.co.uk

Great Scot,
Admail 4185,
Glasgow,
G1 1UQ.

Whitworths (NI) Ltd,
10-12 Artillery Street,
BT48 6RG,
Northern Ireland.

Store in a cool dry place. Once opened store in an airtight container. Best before end: See side of pack.

United Kingdom

Full Product Name:
Dried Peas

Storage:
Store in a cool dry place. Once opened store in an airtight container. Best before end: See side of pack.

Usage:
11 Servings

Recipe idea - Pea & Ham Soup
Ingredients: (Serves 4)
400g Great Scot Marrowfat Peas
6 Smoked Streaky Bacon Rashers, diced
1 Onion, diced
900ml Vegetable Stock
200g Ham, diced
150ml Single Cream
3tbsp Fresh Mint, chopped

Method...
1. Soak & cook the marrowfat peas to the on pack instructions.
2. Place the bacon & onion into a large saucepan, over a medium heat & cook for 5 minutes or until the onion is translucent.
3. Add the cooked peas & vegetable stock, cook for 15 minutes & purée in a food processor.
4. Return to the saucepan, add the ham & cook for a further 15 minutes.
5. Stir in the cream & mint, season to taste & serve.