Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.

Marrowfat peas make the best mushy peas but are also great for dips, salads and even crunchy snacks. They pair very well with wasabi or horseradish.

Grown by John Turner at Little Bytham, Lincolnshire.

COOKING INSTRUCTIONS:Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 40 to 50 minutes until tender. Alternatively, pressure cook for anywhere between 10 to 15 mins (depending on pressure cooker instructions)