traditional mushy peas

Traditional mushy peas – as British as fish and chips, or bangers and mash. Add them to a plate of homemade pie and you have a meal fit for a king! Let me show you how to make them yourself at home. It’s easier than you think.

Traditional British Mushy Peas

250 g (1 cup) dried marrowfat peas

Tablespoon bicarbonate of soda (baking soda)

(1 pint) boiling water (for cooking the peas)

sugar (to taste)

salt (to taste)

Place the peas in a large bowl and add 1 tablespoon bicarbonate of soda (baking soda)

Cover with 2 cups (1 pint) boiling water

Leave to stand for 12 hours (or overnight)

Drain and rinse the peas in a colander

Place the peas in a large saucepan and cover with 2 cups (1 pint) fresh boiling water

Add the salt and sugar.

Place on the stove, cover with a lid and bring to the boil

Turn the heat down to a simmer and leave for 25 - 30 minutes, stirring occasionally, until all the liquid has been absorbed and the peas are thick and mushy.

Serve with fish and chips or a homemade meat pie.

Learn how to make this traditional English and Irish side dish for fish and chips or a meat pie.  This delicious and healthy vegetarian dish can be customized to your taste with mint, cream, or lemon juice.

Easy Mushy Peas Recipe

marrowfat peas

baking soda (bicarbonate of soda)

water

filtered water

salt

black pepper

Soak

Place the dried marrowfats in a large Dutch oven and sprinkle the baking soda on top.  Pour in 8 cups of boiling water and stir, then cover and let stand at room temperature for about 12 hours.  (You can go up to 24 hours if you&#39;d like.)

Rinse

Drain the marrowfats in a large colander, making sure to rinse them very thoroughly to remove the baking soda.  They still will have a somewhat bitter flavor from the baking soda, but this will go away once they are cooked.

Season

Return them to the Dutch oven and cover with filtered water (about 5 1/2 cups).  Stir in the salt and pepper, then cover.

Cook

Set the pot over medium-high heat and bring to a simmer, then turn down the heat to low and simmer for 10-15 minutes, stirring frequently, until the peas are thick and mushy.  Skim off any foam or loosened skins, and be careful not to overcook, or they will not be as chunky.

Finish

Leave them plain, and serve hot with a variety of toppings, such as lemon wedges, cream, butter, mint sauce, and malt vinegar.  Mushy peas also taste great alongside fish and chips or meat pies.

These mushy peas taste good with butter, mint sauce, salt, lemon juice, and cream.  They are soft and fluffy, and the mint sauce on top is lovely with the peas.  The bright color is cool, too, and they taste delicious!

This is a great way to eat peas.  I love trying new English foods, and this one doesn't disappoint.  The peas are great with many toppings, like salt, butter, cream, and lemon.

https://www.youtube.com/watch?v=2y-Cqs4kf9k

Learn how to make this traditional English and Irish side dish for fish and chips or a meat pie.  This delicious and healthy vegetarian dish can be customized to your taste with mint, cream, or lemon juice.

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Top 2 traditional mushy peas recipes from across the web

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Traditional British Mushy Peas

Easy Mushy Peas Recipe

Top 2 traditional mushy peas recipes from across the web

The most viewed traditional mushy peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional British Mushy Peas

Easy Mushy Peas Recipe

The most viewed traditional mushy peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine