Man! put a dash of dry sherry in there and it will POP!
Get a good crust of bread...
The same instructions that said no need to soak alsomsaid, avoid salt or sherry until everything is fully cooked, to avoid the peas getting a hard crust.
So, I will listen to you. I don’t have sherry, but I do have a vintage red wine. I need the bottle for my mead, anyway.