marrowfat pea

Marrowfat peas sat in the gravy and soaked it up into themselves.

Not bad, and at £4.30 I could forgive the marrowfat peas.

Can you buy marrowfat peas over here?

Serve the pudding straight from the basin; it is best served with thick chips and marrowfat peas.

It was those pearls, and not the marrowfat peas, that Isobel wore upon her wedding day.

In this case the word is a version of "rounceval" meaning a large pea or marrowfat pea.

The name marrowfat pea for mature dried peas is recorded by the Oxford English Dictionary as early as 1733.

In the UK, marrowfat peas are used to make pease pudding (or "pease porridge"), a traditional dish.

Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea.

Mushy peas are dried marrowfat peas which are first soaked overnight in water and then simmered with a little sugar and salt until they form a thick green lumpy soup.

The day before yesterday Jan ate carrots with green peas, yesterday he had the leftovers, today she's cooking marrowfat peas, and tomorrow she's plan- ning to mash the remaining carrots with potatoes.

Having quite a handsome balance at his back, he came to the conclusion that he could afford this and, going in, bought it at once, oblivious of the fact that Isobel already had ropes of pearls the size of marrowfat peas.

In 1948 Joseph Farrow & Company of the Carlton Works, Fletton near Peterborough, a subsidiary of Reckitt & Colman that made canned foods (green peas, later marrowfat peas), bought the company.

In the United Kingdom, dried, rehydrated and mashed marrowfat peas, known by the public as mushy peas, are popular, originally in the north of England, but now ubiquitously, and especially as an accompaniment to fish and chips or meat pies, particularly in fish and chip shops.