Yellow Split Peas | UK
We are in love with these split yellow peas from the wonderful Hodmedod's in Suffolk. These are one of the most used pulses in British cooking, with a satisfying flavour and smooth texture. We've been adding them to stews, soups and dhals.
Hodmedod is a small independent business, founded in 2012 to source and supply beans and other products from British farms. They are committed to providing quality, sustainably produced food. Hodmedod's pulses and grains are British-grown – and always will be!
To cook: cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer and softer as they cook. Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time. Cooked pulses can be used immediately or frozen for later use.