📝 About This Recipe
A quintessential staple of British soul food, these mushy peas are a world away from a simple vegetable side; they are a thick, marrowfat masterpiece. Slow-steeped and simmered to a buttery, melt-in-the-mouth consistency, they offer a perfect balance of earthy sweetness and a hint of vinegary brightness. Whether you're serving them alongside crispy battered fish or a hearty savory pie, these peas provide a comforting, velvety texture that defines the ultimate United Kingdom comfort meal.
🥗 Ingredients
The Pea Base
- 250 grams Dried Marrowfat Peas (must be dried, not canned or frozen)
- 1 tablespoon Bicarbonate of Soda (crucial for breaking down the skins during soaking)
- 1.2 liters Boiling Water (for the initial soak)
The Simmering Liquid
- 600-800 ml Fresh Water (enough to cover the peas by 2 inches)
- 1 teaspoon Fine Sea Salt (adjust to taste at the end)
- 1 teaspoon Granulated Sugar (to enhance the natural sweetness of the peas)
Flavor Finishing
- 30 grams Unsalted Butter (cold and cubed for a glossy finish)
- 1-2 teaspoons Malt Vinegar (the secret to authentic chip shop flavor)
- 1 tablespoon Fresh Mint Leaves (very finely chiffonaded)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the dried marrowfat peas in a large, heat-proof bowl. Ensure you pick through them to remove any small stones or debris.
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2
Sprinkle the bicarbonate of soda over the peas and pour over 1.2 liters of boiling water. Stir briefly to ensure the soda is dissolved.
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3
Cover the bowl with a clean kitchen towel and leave the peas to soak for at least 12 hours, or overnight. This step is non-negotiable for achieving the correct texture.
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4
After soaking, drain the peas into a colander and rinse them thoroughly under cold running water to remove all traces of the bicarbonate of soda.
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5
Transfer the rinsed peas to a large, heavy-bottomed saucepan. Cover them with fresh water until the level is about 2 inches above the peas.
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6
Bring the water to a boil over medium-high heat. As it reaches a boil, you may see a greyish foam rise to the top; skim this off with a spoon and discard.
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7
Reduce the heat to a low simmer. Add the sugar, but do not add the salt yet, as salt can toughen the skins if added too early.
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8
Cover the pot partially with a lid and simmer gently for 45 to 55 minutes. Stir occasionally to prevent the peas at the bottom from sticking.
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9
Check the peas frequently after the 40-minute mark. You are looking for them to burst open and create a thick, creamy porridge-like consistency naturally.
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10
Once the peas have 'mushed' and the liquid has thickened, stir in the sea salt and the freshly cracked black pepper.
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11
Turn off the heat. Stir in the cold cubed butter until melted and glossy, then fold in the malt vinegar and the finely chopped fresh mint.
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12
Taste and adjust seasoning. If the peas are too thick, add a splash of boiling water; if too thin, simmer uncovered for another 5 minutes.
💡 Chef's Tips
Do not substitute marrowfat peas with garden peas or frozen peas; the texture will never be the same. The bicarbonate of soda is essential as it softens the tough cellulose in the dried pea skins. If you prefer a perfectly smooth texture, you can briefly pulse a portion of the peas in a blender, but traditional mushy peas should have some texture. Always salt at the end of the cooking process to ensure the peas remain tender. Leftovers thicken significantly in the fridge; reheat with a splash of water or vegetable stock to loosen them up.
🍽️ Serving Suggestions
Serve alongside Beer-Battered Cod and thick-cut triple-cooked chips for the ultimate British experience. Pair with a hot Steak and Ale Pie and creamy mashed potatoes. Top with a generous extra splash of malt vinegar just before eating for a sharp contrast. A cold pint of English Pale Ale or a crisp Apple Cider complements the richness perfectly. For a modern twist, serve on toasted sourdough with a poached egg for a rustic breakfast.