Legume

Marrowfat

A tier

Marrowfat peas are large, mature dried peas used for British mushy peas—starchy, substantial, and traditionally soaked with bicarbonate before boiling to a thick, textured mash. Not a sweet garden pea moment; this is chip-shop and roast-dinner territory. Colour cooks to olive khaki. Soak, simmer soft, season with salt and optional mint. Also used for some Japanese snacks (wasabi peas start from similar large dry peas). A cultural staple more than a spring delicacy. Home cooks who specialise in Mushy Peas often keep Marrowfat on a shortlist because Large Dried character shows clearly on the plate.