Traditional mushy peas are an intrinsic part of British food favourite, Fish and Chips or with hot pies. There are many impostors out there using frozen and even fresh peas but true, traditional mushy peas recipe is made with dried marrowfat peas which require overnight soaking, so a little planning is needed.
Prep Time: 5 minutes
Cook Time: 30 minutes
Requires overnight soaking: 12 hours
Total Time: 12 hours, 35 minutes
- 225g / 8oz dried marrowfat peas
- 2 tbsp bicarbonate of soda
- Salt and pepper
- Place the peas in a large bowl or stock pot, the peas will swell and so need plenty of room to expand. Add the bicarbonate and cover with 300ml / ½ pint boiling water and stir to make sure the bicarbonate has dissolved. Add the peas and leave to soak overnight, or for a minimum of 12 hours.
- Drain the peas in a colander, then place in a large saucepan, cover again with cold water and bring to the boil. Lower the heat and simmer for approx 30 mins or until the peas have softened and turned mushy.
- Season with salt and pepper to taste and serve hot with fish and chips or a tasty meat pie.
Cooked mushy peas keep well for a few days in a refrigerator and also freeze well, so make a large batch and freeze.