Prima - whilst you could, of course, use marrowfats for the pea and ham soup, the traditional route would be to use split peas - you get a better gloopy rib-sticking texture. Which is just what you want after a 12 hour shift at the cotton mill.
The cheese and pea croquettes will be good. Simon Rimmer often has a croquette on the menu at his vegetarian restaurant (just a few minutes drive for me). It’s a variation on the tradiitonal Glamorgan sausage.
