Mushy Peas are a traditional British accompaniment to fish and chips or chicken. They are healthy and tasty and relatively cheap. Usually made from Marrowfat Peas which are not found fresh in the US (unless you want to grow them!) they can be bought in British food shops or a canned variety can often be found in the foreign food section. If made from fresh dried peas the peas will need about 12 hours to soak.
- Mortar and pestle
- Large Sauce pan
- 8 oz dried Marrowfat Peas (or canned peas)
- 2 baking soda
- salt to taste
- pepper to taste
- sugar to taste
- If using dried peas let them soak over night for 12 hours. Add the baking soda and cover with 1/2 pint boiling water and stir to make sure the baking soda has dissolved.
- Drain in a collander and place in a large sauce pan.
- Cover again with water and bring to a boil. Lower the heat and simmer for approximately 30 minutes or until the peas have softened and turned mushy.
- Season with salt and pepper to taste.
- Serve hot with fish and chips, meat pies or chicken. Traditionally served in a ramekin.