Mushy Peas are a very traditional food here in the UK. Readily available in either canned form or from chip shops. They are also very easy to make. It does take time but very little effort. Quantity should serve 4 when used to accompany fish n chips or 2 when used for pie n peas.
- 250g/8oz Marrowfat Processed Peas
- Water to cover
- Rinse the peas then pick them over to remove any stray bits of wood or any unhealthy looking ones.
- They now need to soak and there are two ways of doing this. The quick soak method is to put them into a pan with sufficient water to cover. Bring to the boil then keep the heat on high for 10 minutes. Remove from the heat and leave for one hour then drain and return to the pan. My preference is the slow soak way. This means putting the peas in a bowl and covering with water. Cover the bowl and let the peas soak for 12-24 hours. Final cooking time is affected by how long the peas have been soaked.
- Whichever method was used, rinse the peas and put them into a pan with water to cover but no salt. Bring to the boil then turn the heat down low. They will take at least an hour to cook and maybe longer. Check occasionally because more water may be needed to stop the mushy peas from getting too dry.
- They are done when they are beginning to break up in the pan but there are still large pieces of pea. Sometimes it will end up with too much liquid left but that can easily be solved. Just turn the heat up high and boil it off. Keep stirring the mixture to prevent it sticking if this is necessary.
This is something very common in Britain to go with Fish n Chips. Another favourite is chips n mushy peas which is common after a night out. I personally prefer Pie n Peas which was my regular lunch many years ago. Add in some mint sauce and the taste was heavenly.