Purée de Pois are a traditional and upmarket delicacy (Yorkshire Caviar) within the UK. Much loved by MeFites, they often accompany Poisson et Frites, or occasionally battered toblerone. Marrowfat peas, mature and field-dried, are soaked in baking soda, boiled (till they explode) then simmered (or make your own variation)(though mashed are not genuine). These are too liquid. A visitor, and another, try some. In Nottingham, the delicacy is carefully cooked over a coal or coke fire and served with mint. TV ad and a review. Enjoy as booty (sandwich). Or, eat with moist butt, goujons, waffles, steak and ale pie, as a pizza topping, a fish butty, with curried scraps, on toast as the breakfast of champs, in fishcakes, or as an artisanal ice cream.