Tony's Talk - Time for something a little different?

November 1, 2018 Robert Fernandes

Fortunately, there are some undeniable truths about the food we eat. One is that Pulses are good for us being packed with protein, vitamins and fibre – and we should eat more of them. In the North particularly, we have recognised that ‘Mushy Peas’ not only enhance the appearance of a meal of Fish ‘n Chips but they also add to its claims to be a healthy meal. Like many people I believed that Marrowfat Peas were first introduced to Europe over 100 years ago from Japan. Known as ‘the plump pea’ or ‘the Fat Maro’ in Japan. I thought that we somewhat perverse Brits must have renamed them ‘Marrowfats’!

Fortunately, there are some undeniable truths about the food we eat. One is that Pulses are good for us being packed with protein, vitamins and fibre – and we should eat more of them.

In the North particularly, we have recognised that ‘Mushy Peas’ not only enhance the appearance of a meal of Fish ‘n Chips but they also add to its claims to be a healthy meal.

Like many people I believed that Marrowfat Peas were first introduced to Europe over 100 years ago from Japan. Known as ‘the plump pea’ or ‘the Fat Maro’ in Japan. I thought that we somewhat perverse Brits must have renamed them ‘Marrowfats’!

In actual fact the name marrowfat pea is recorded in The Oxford English Dictionary as early as 1733! However, it was down to Victoria and Dutch plant breeders in the late 19^thcentury to develop them into the strains of dried marrowfat pea that we recognise today.

Tony's Talk

Besides various types of green peas and many beans being an important source of nutrients, from at least The Middle Ages the ‘Maple’ or ‘Black Pea’ was grown widely across Britain with its lilac flowers adorning our landscape prior to pod formation.

Across local regions Black Peas were variously known as Carlin Peas, Dapple Peas, Parched Peas or my favourite - ‘Black Badgers’! They were served in many regional ways, for example in Driffield in `East Yorkshire they were cooked in trays of dripping as a local delicacy!

Black Peas are prepared in exactly the same way as Green Dried Peas - washed and steeped overnight, washed again and put in a pan of coldwater, brought to the boil them simmered until soft. They are dark brown in colour and do not ‘mush’ like Marrowfats, but they have a lovely, delicate slightly ‘nutty’ flavour and they appear widely throughout Lancashire as a treat on Bonfire Night! ‘Black Badgers’ stood our forefathers in good stead over centuries and they deserve a much wider audience today. You could put your own personal ‘twist’ on cooking them by using vegetable or chicken stock or by seasoning them with pepper, garlic or even chilli powder. Besides complementing your Fish ‘n Chips (and like Marrowfats they are so much easier to prepare in a Hawkins ‘Big Boy’!) they will prove to be “a great little earner”!

P.S. In response to requests we now have Gluten-Free Breadcrumbs available!