Mushy Peas

Nutrition · per serving

Steps

1. 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.

   200 g dried marrowfat peas1/2 tsp bicarbonate of soda750 ml boiling water
2. 2

   Drain the peas and rinse them very well under cold water to remove excess bicarbonate, which can otherwise give a soapy taste.

3. 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. 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.

   20 g unsalted butter1/2 tsp fine salt1/4 tsp freshly ground black pepper1 tbsp fresh mint, finely chopped2-4 tbsp hot water, as needed
5. 5

   Taste and adjust seasoning if needed, then serve hot. The peas should be soft, thick, and spoonable rather than watery.

Origin & History

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.