This recipe for Real Mushy Peas is the genuine article! Not petit pois blended, not mashed garden peas with hints of mint. These are good old-fashioned mushy peas found in chip shops across the north of England.
There are not many British foods that I love but mushy peas are definitely one of them. They are so simple to make with only five ingredients. They take some time to make with a lot of soaking and boiling but are well worth the wait. They are easily frozen so make a big batch and freeze for easy use later.
Mushy peas of course go perfectly with fried fish and chips, but are also as good with a beef and Guiness pie or even a roast dinner.
Real Mushy Peas
Ingredients
Instructions
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Check the dried peas for debris or spoiled peas. Place the sorted dried peas in a mixing bowl.
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Add 1 tsp of baking soda. Pour over enough freshly boiled water to cover the peas to a couple of inches above the peas. Leave to soak for 4-6 hours.
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You will notice the peas have started to swell a little. Drain and rinse the peas checking for any other debris.
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Place the drained peas in a pan and cover with enough water to about 2 inches above the peas. Turn on to a medium heat.
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Gently simmer the peas until they start to breakdown - this will take about 30-40 minutes. Make sure to stir periodically.
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Once the peas are breaking down and separated from the skins turn the heat down low and cook until completely broken down - about another 20 minutes. Make sure to stir often or they will catch.
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Once the peas are broken down remove from the heat and leave to cool for 10 minutes.
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Generously season with salt and pepper and then taste. It's best to let the peas sit for a further 5 minutes before adjusting the final seasoning as the peas will absorb the salt over time.
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The peas can now rest until ready to eat. Re-heat the peas when ready to eat stirring often to make sure nothing catches.
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Serve smothered with malt vinegar.
