Mushy Peas

Name: Mushy Peas
Prep time: 180 min
Cook time: 30 min
Yield: 6 to 8 servings
Cuisine: Fish & Chips
Ingredients: Marrowfat Peas — 500 g; Sodium Bicarbonate Tablets — 2; Boiling Water — For soaking and boiling; White Sugar — 1 tbsp; Salt — 1 tsp

These traditional British chip-shop style mushy peas feature soaked marrowfat peas simmered gently with sugar and salt until they break down into a wonderfully thick and vibrant green purée. Delivering an authentic, comforting taste of the seaside, this classic accompaniment provides a savoury, earthy richness that is simply essential alongside a proper fish and chip supper.

Cuisines

Cooking Instructions

Preparation: 3 hours
Cooking: 30 minutes

Servings: 6 to 8

Notes:

Soaking the dried marrowfat peas in boiling water with sodium bicarbonate (baking soda) tablets for 12 hours is essential to rehydrate them properly and soften their skins.

Skim off the foam and scum that naturally rises to the surface during the initial boiling stage to ensure a clean, smooth texture.

Adding a tablespoon of white sugar and a teaspoon of salt while simmering enhances the natural sweetness and savoury depth of the marrowfat peas.

Maintain a gentle simmer and stir frequently as the water evaporates and the peas break down to prevent burning on the bottom of the pan.

Cook the peas down to your preferred consistency, keeping a little of that signature runny pea sauce for the ultimate traditional chip-shop experience.

Soak Peas
Place the dried marrowfat peas in a large container, add the sodium bicarbonate tablets, pour in boiling water to cover generously, and leave to soak for 12 hours.

Drain and Rinse
Drain the soaked peas thoroughly through a colander and rinse well.

Boil and Simmer
Transfer the drained peas to a large saucepan, add boiling water to come about two centimetres above the peas, stir in the sugar and salt, and bring to the boil.

Skim and Cook
Skim away any foam or scum that rises to the surface, then reduce the heat to a simmer, stirring frequently and cooking until the peas break down into a thick purée.

Serve
Remove from the heat once the desired consistency is reached and serve hot alongside your favourite fish and chip shop dishes.