Mushy Peas
Mushy peas are a fixture of northern English chip shops, usually served with fish and chips or a hot pie. The peas are marrowfat peas left to mature and dry in the field.
Soft, minty marrowfat peas cooked down to a rough, buttery mash. The classic chip shop side for fish and chips and pie.
Ingredients
Method
Soak the peas overnight in plenty of cold water with the bicarbonate of soda.
Drain and rinse the peas well, then put in a pan with fresh cold water to cover by 3cm.
Bring to the boil and simmer for 30-40 minutes, skimming off any foam, until very soft and starting to break down. Add more water if needed.
Stir in the butter, mint, sugar and salt, and roughly mash with a fork or potato masher. Serve hot.
Don't add salt to the water at the start — it keeps the skins firm. Salt after the peas are soft.
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