At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue which is great for stewing. However, I haven't the faintest what it is, which presents a problem if I'm going to a Sephardi, or non-Jewish kosher butcher, who wouldn't likely be familiar with the term.  Which part of the cow is the "kulkie"? 
I've only been to the UK once, and so my only basis on 'British' peas is 'mushy peas' for the most part.  I do know that American varieties of fruits and vegetables are much more likely to be bred for sugar content as compared to European bred ones.  I suspect that most of what you were getting in the UK were 'hull peas', as another name for them is 'English peas'.  As I don't know how peas are classified in the UK (other than 'mange tout'), this is what I know for US peas  (may be incomplete; I couldn't find an authoritative exhaustive list):   snow peas : aka. sugar peas; available fresh or frozen, as a whole pod, almost flat with very little peas inside; you eat the whole thing (mange tout) snap peas : aka. sugar snap peas; available fresh in the spring and sometimes late fall.  Sold as whole pods with large peas in them (sometimes so large they start flattening each other); you eat the whole thing (mange tout) hull peas : aka. garden peas, shell peas, English peas; available fresh in the spring as whole pods, but the pod is not edible.  Some varieties are sweeter than others. field peas : aka dry peas; Used as a fall cover crop, and commonly sold dried or used as cattle field. peanuts : (might not be a pea; definitely is not a nut) : Bends over as it grows, so the pods grow underground.  Can be sold fresh ('green peanuts'; highly perishable, only available in areas where it's grown) or dried ('raw peanuts'), but commonly available in the US in a cooked form (mostly roasted, but also fried and boiled (seasonal) in the US south)   And to differentiate by processing:   fresh peas : it's possible that there are places that sell them already shelled, but around here I can only get them shell on, and can typically only get snow peas out of season. frozen peas : typically labeled as 'sweet peas' or 'petite peas' dried peas : I'm not sure if these are made from garden peas, field peas, or both split peas : dried peas that have had their skins removed and split in half; cook up similar to lentils canned peas : foul things; I'm not sure if they're really food; avoid at all cost   And then we have all of things with 'pea' in the name, but are actually different families of plants (I think they're all beans / legumes / pulses):   pigeon peas black eyed peas (cowpeas) the 'peas' in 'peas and rice' chickpeas crowder peas cream peas   ... and if anyone knows of any naming differences between the US and UK, please add it to Translating cooking terms between US / UK / AU / CA / NZ 