Real Mushy Peas
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.
- 300 g dried whole green peas
- 1 tsp baking soda
- water (boiled for soaking and fresh for cooking)
- 1 tsp freshly ground black pepper
- 1-1.5 tsp salt
Check the dried peas for debris or spoiled peas. Place the sorted dried peas in a mixing bowl.
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.
You will notice the peas have started to swell a little. Drain and rinse the peas checking for any other debris.
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.
Gently simmer the peas until they start to breakdown - this will take about 30-40 minutes. Make sure to stir periodically.
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.
Once the peas are broken down remove from the heat and leave to cool for 10 minutes.
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.
The peas can now rest until ready to eat. Re-heat the peas when ready to eat stirring often to make sure nothing catches.
Serve smothered with malt vinegar.