Mushy Peas
Mushy peas are soft, buttery, and gently seasoned, with the earthy sweetness of marrowfat peas and a fresh lift from mint. This quick version delivers a comforting, spoonable side that is perfect with crisp fried foods or other hearty British favourites.
Ingredients
Soaking and cooking peas
- 200 gdried marrowfat peas
- 1/2 tspbicarbonate of soda
- 750 mlboiling water
- 1/2 tspfine salt
- 1/4 tspfreshly ground black pepper
To finish
- 20 gunsalted butter
- 1 tbspfresh mint, finely chopped
- 2-4 tbsphot water, as needed
Instructions
- 1
Put the dried marrowfat peas in a heatproof bowl. Stir in the bicarbonate of soda, then pour over the boiling water. Leave to quick-soak for 20 minutes; the peas should plump slightly and soften on the outside. This shortcut makes a beginner-friendly version, though the texture will be a little less silky than an overnight soak.
- 2
Drain the peas and rinse them very well under cold water to remove excess bicarbonate, which can otherwise give a soapy taste.
- 3
Tip the peas into a saucepan and cover with fresh water by about 2 cm. Bring to a boil, then reduce to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the peas are very soft and starting to break down. If the pan looks dry before they are tender, add a splash of hot water.
- 4
Drain off most of the cooking liquid, leaving about 2-3 tablespoons in the pan. Add the butter, salt, black pepper, chopped mint, and 2 tablespoons of hot water. Mash with a potato masher or sturdy fork until as smooth or chunky as you like. For looser, spoonable mushy peas, mash in another 1-2 tablespoons hot water.
- 5
Taste and adjust seasoning if needed, then serve hot. The peas should be soft, thick, and spoonable rather than watery.
Nutrition per serving
Notes
- •For the most authentic chip-shop texture, soak the marrowfat peas overnight in water with the bicarbonate of soda, then simmer the next day; this produces a creamier result than the quick-soak method.
- •If you want a brighter green finish, stir the mint in at the end rather than simmering it.
- •Serve alongside fish and chips, pies, or sausages, or on toast for a simple meal.
Background
Mushy peas are a classic British side dish, especially associated with fish and chip shops in northern England and the Midlands. They are traditionally made with dried marrowfat peas that are soaked and then cooked until soft and creamy. Their humble, comforting character has made them a staple of British working-class food culture for generations.
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