Traditional British mushy peas (made with marrowfat peas) - as British as fish and chips, or bangers and mash. Add them to a plate of homemade pie and you have a meal fit for a king! Let me show you how to make them yourself at home. It's easier than you think.
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Traditional mushy peas - a British classic
I can't remember the first time I ate mushy peas. Growing up in the north of England in the late 50s, mushy peas were just a staple part of the diet. What I do remember, is that they were one of my favourite things to eat. Coming home from school on a dark winter afternoon and finding a plate of fish fingers and mushy peas waiting for me was absolute heaven.
I've always loved peas. My Dad used to grow them in the back garden and in pea season I was always out there popping the pods and gorging myself on the sweet deliciousness inside. I'm sure my Dad always wondered why his expected pea harvest was so meagre, although I would imagine the pile of empty peapods I left behind on the ground might have given him some idea 🙂
But garden peas and mushy peas are definitely not the same things. Some people cheat and make mushy peas with frozen peas. This is not what traditional mushy peas are all about. Mushy peas made with frozen peas are just a posh pea puree and bear no resemblance to the real thing.
Traditional British mushy peas are made with dried marrowfat peas, which are soaked overnight in a mixture of water and bicarbonate of soda until the hard little bullets soften and swell. Then they are boiled in fresh clean water until the peas explode and turn mushy, releasing their distinctive flavour and texture.
The texture is similar to a very thick pea soup (or a very thin mashed potato) with bits of pea mixed into it, and it has a very strong and sweet, pea flavour. These mushy peas are absolutely delicious when served with battered fish and chips or alongside a good old Yorkshire meat and potato pie.
- Prep time - 5 minutes
- Soaking time - 12 hours
- Cooking time - 25 minutes
- Yield - 4 large servings
- Calories - 46 per serving
- Main equipment - you will need a nice large saucepan with a lid to make mushy peas. I like this set because it comes in different sizes and has stay-cool handles so you don't burn yourself.
**You can find the complete list of ingredients and full instructions for making mushy peas on the printable recipe card at the end of this post**
You will need the following ingredients to make traditional British mushy peas:
Dried marrowfat peas
This is the brand I use. These are specially prepared for making mushy peas and they come with a little packet of pre-measured bicarbonate of soda for soaking the peas.
You can also buy packets of dried marrowfat peas alongside the lentils and dried beans in your supermarket. There is no difference in the peas (or in the final result), but you will have to add your own bicarbonate of soda when you soak the peas.
- Bicarbonate of Soda - used for soaking and softening the peas. Do not confuse it with baking powder. They are not the same thing. In the United States, bicarbonate of soda is known as baking soda. Bicarbonate of soda softens the outer skin of the pea, allowing water to be more easily absorbed.
- Water - You will need two lots of boiling water - one lot for soaking and the other for cooking.
- Salt and sugar to taste.
What to do
Step 1 - Prepare the peas
- Place 1 cup (250g) dried marrowfat peas in a mixing bowl.
- Dissolve 1 teaspoon bicarbonate of soda in 2 cups of boiling water and pour over the peas.
Step 2 - Soak the peas
- Leave the peas to soak for at least 12 hours, or overnight. They will swell up quite a lot, so use a large mixing bowl.
- Next day, when you are ready to cook them, drain the peas in a colander and rinse them under cold running water to get rid of the bicarbonate of soda.
Step 3 - Cook the peas
- Tip the peas into a large saucepan and cover with 2 cups (1 pint) of fresh boiling water. Add 1 teaspoon salt and 1 or 2 teaspoons sugar to taste and bring to a boil.
- Cover with a lid, turn down the heat and simmer for 25 to 30 minutes. Stir occasionally, until the peas have turned mushy and the water has been absorbed.
You should not need to drain any excess water. If you use my measurements, the water should all have been absorbed. Keep your eye on the peas while they are cooking and don't allow them to dry out too much. If they do start to dry out, top them up with a small amount of water.
Remove from the heat, transfer to a serving bowl and serve hot.
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Mushy peas FAQ
Oh yes - in fact I always make far more than I need and freeze some for another meal. It saves on the overnight soaking, and it's nice to have ready-made mushy peas to hand in the freezer.
To freeze the peas, allow them to cool and then pack them in meal-sized portions in Ziploc bags, or plastic containers, and store them in the freezer for up to six months.
To defrost, simply tip the contents into a saucepan and heat very gently until defrosted, then bring it to a boil. As soon as the peas start to boil remove from the heat and serve.
You could also defrost the peas in the microwave before heating them on the stove.
The large amount of starch in the peas will cause them to thicken on cooling. If your peas are too thick, simply thin them down with a splash of water.
This is a matter of taste.
I tend to cook mine with salt and a small amount of sugar for added sweetness and flavour.
Some people like to sprinkle their mushy peas with vinegar.
If you enjoy the taste of minted peas, you may like to mix in a teaspoon of mint sauce or mint jelly. Minted mushy peas make a tremendous accompaniment to roast lamb.
Stored in a covered container, these peas will last for up to 4 days in the refrigerator.
Marrowfat peas were introduced into England over 100 years ago by the Japanese because the English climate was so well suited to growing peas.
The Japanese brought a strain of pea called 'Maro' and they wanted to grow fat peas, or 'fat Maros'. This term eventually evolved into 'marrowfat'.
The seeds of the marrowfat pea are large and starchy, and the peas are not harvested when they are ripe. Instead, they are left on the plant until they have dried and only then are they harvested.
Apart from being used for traditional mushy peas, marrowfat peas are also used in making wasabi peas, which is a crunchy snack made from roasted dried marrowfat peas and coated with Japanese horseradish, or wasabi.
Marrowfat peas are packed with nutrients, including vitamins A, C, B1 and B5. They are also rich in iron and potassium. They are an excellent source of fibre. One bowl of mushy peas provides 12% of your recommended daily fibre allowance.
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What should I serve with mushy peas?
Mushy peas are traditionally served with fish and chips, or Yorkshire meat and potato pie.
You can also simply serve them as a side vegetable with a roast. You can serve mushy peas anywhere you would normally serve fresh garden peas.
Why not try mushy peas with one of these recipes:
- Beef pot pies with pepper sauce - the sweetness from the peas will complement these pies perfectly.
- Crispy pork knuckle with sauteed potatoes - pork and peas go so well together
- Meatloaf wrapped in bacon - I normally serve this dish with rice, and mushy peas would be a perfect accompaniment.
- Minted lamb shanks - add a little mint sauce to the mushy peas for extra mint flavour. Delish!!!
- Cheesy fish pie - why not try serving mushy peas alongside this fish pie?
Traditional British Mushy Peas
(Click the stars to rate this recipe)
- 1 cup / 250 grams dried marrowfat peas
- 1 tablespoon bicarbonate of soda (baking soda)
- 2 cups / 500 ml boiling water for soaking the peas
- 2 cups / 500 ml boiling water for cooking the peas
- 1 to 2 teaspoons sugar to taste
- ½ teaspoon salt to taste
- Place the peas in a large bowl and add 1 tablespoon bicarbonate of soda (baking soda)1 cup / 250 grams dried marrowfat peas, 1 tablespoon bicarbonate of soda (baking soda)
- Cover with boiling water2 cups / 500 ml boiling water
- Leave to stand for 12 hours (or overnight)
- Drain and rinse the peas in a colander
- Place the peas in a large saucepan and cover with fresh boiling water2 cups / 500 ml boiling water
- Add the salt and sugar.1 to 2 teaspoons sugar, ½ teaspoon salt
- Place on the stove, cover with a lid and bring to the boil
- Turn the heat down to a simmer, cover the pan with a lid and leave for 25 - 30 minutes, stirring occasionally, until all the liquid has been absorbed and the peas are thick and mushy.
- Serve with fish and chips or a homemade meat pie.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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