My only exposure to marrowfats have been mushy peas at chippies when visiting the UK.
I’ve tried cooking different peas and legumes this past year.
We end up going back to our household’s favourites: black bean chili (I’m not a fan of chili)
, refried pintos/black beans, baked (navy/white) beans, gigantes with tomato, and green lentils (curried or Greek).
I guess one could refry cooked marrowfat peas.
I do want to make a Glamorgan sausage. I only have tried it once in the UK.
