Sides
Mushy Peas
The Quirky Foodster Team
Ingredients
- 250 g (1 1/3 cups) Dried marrowfat peas
- 1/2 tsp Bicarbonate of soda
- 20 g (1 1/2 tbsp) Butter
- to taste Salt and pepper
- 1/2 tsp Sugar
- 600 ml (2 1/2 cups) Water
Method
- Soak the marrowfat peas overnight in plenty of cold water with the bicarbonate of soda stirred in.
- Drain and rinse the soaked peas thoroughly.
- Place the peas in a saucepan with the measured water and bring to a boil.
- Reduce the heat, cover, and simmer gently for 30 to 40 minutes, stirring occasionally, until the peas are very soft and starting to break down.
- Mash the peas lightly with the back of a spoon to a coarse, textured consistency, or leave them whole for a chunkier style.
- Stir in the butter, sugar, salt and pepper to taste.
- Serve hot alongside fish and chips or other main dishes.
Introduction: A traditional accompaniment to fish and chips, mushy peas are made from dried marrowfat peas soaked and simmered until soft, a dish with roots in northern English fish and chip shop culture stretching back well over a century.
Cultural Background: A traditional accompaniment to fish and chips, mushy peas are made from dried marrowfat peas soaked and simmered until soft, a dish with roots in northern English fish and chip shop culture stretching back well over a century.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Reheat gently in a small saucepan over low heat, stirring frequently and adding a splash of water if too thick.
Tips: The overnight soak with bicarbonate of soda is essential for softening the tough skins of marrowfat peas. Simmer gently rather than boiling hard, as vigorous boiling can cause the peas to break apart unevenly.
Variations: A squeeze of fresh mint can be stirred in for a brighter, fresher flavour. Some chip shops serve these peas quite loose and soupy, while others prefer a thicker, more mashed texture. A pinch of ground cumin gives a modern, subtly spiced twist. This dish is naturally vegan if the butter is replaced with a plant-based alternative or a splash of olive oil; the base recipe using only peas, water and seasoning is entirely vegan-friendly.
Nutrition: Calories: 140 kcal | Protein: 8 g | Carbs: 20 g | Fat: 3 g
FAQs:
Q: What are marrowfat peas?
A: Marrowfat peas are a mature, dried variety of pea, distinct from fresh garden peas, that are specifically grown and harvested to be dried and used in dishes like mushy peas.
Q: Can I use frozen peas instead of dried marrowfat peas?
A: Frozen peas can be cooked and mashed for a quicker, greener version, though the flavour and texture will differ from the traditional, earthier marrowfat pea version.
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