📝 About This Recipe
Often referred to as 'Yorkshire Caviar,' these authentic mushy peas are a cornerstone of British comfort food, offering a rich, earthy sweetness and a uniquely creamy texture. Unlike pureed garden peas, these are crafted from dried marrowfat peas that have been soaked and slow-simmered until they naturally burst into a thick, luxurious emerald mash. This humble yet iconic side dish provides a high-protein, plant-based punch that perfectly balances salty, fried flavors with its mellow, velvety profile.
🥗 Ingredients
The Pea Base
- 250 grams Dried Marrowfat Peas (must be dried, not canned or frozen)
- 1 tablet Steeping Tablet (Bicarbonate of Soda) (or 1/2 tablespoon of loose bicarbonate of soda)
- 850 ml Boiling Water (for the initial soak)
Cooking Liquid & Flavoring
- 600 ml Fresh Water (for the cooking process)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Granulated Sugar (to enhance the natural sweetness)
- 1 tablespoon Unsalted Butter (optional, for a silky finish)
- 1-2 teaspoons Malt Vinegar (added at the very end for brightness)
- 1 sprig Fresh Mint (finely chopped, optional for a modern twist)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by sorting through your dried marrowfat peas to remove any small stones or debris, then place them in a large, heat-proof ceramic or glass bowl.
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2
Dissolve the steeping tablet or bicarbonate of soda in 850ml of boiling water. This is crucial as it softens the tough outer skins of the marrowfat peas.
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3
Pour the soda-water over the peas, ensuring they are fully submerged. Cover the bowl with a clean tea towel and leave to soak for at least 12 hours, or overnight.
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4
After soaking, the peas should have doubled in size and look slightly wrinkled. Drain them into a colander and rinse 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. Add 600ml of fresh water—just enough to cover the peas by about an inch.
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6
Bring the water to a gentle boil over medium-high heat. You may see some foam rising to the top; skim this off with a slotted spoon and discard.
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7
Reduce the heat to low, cover the pot with a lid, and let the peas simmer gently. Check them every 15 minutes to ensure they aren't sticking to the bottom.
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8
After 30 minutes of simmering, add the salt and sugar. Do not add salt at the beginning, as it can prevent the peas from softening properly.
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9
Continue to simmer for another 15-25 minutes. The peas are ready when they have lost their structural integrity and the liquid has thickened into a natural, creamy gravy.
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10
If the mixture looks too thin, simmer uncovered for a few more minutes. If it looks too dry, add a splash of boiling water.
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11
Remove from heat. For a truly professional finish, stir in the butter and the malt vinegar. The vinegar cuts through the starch and brings the flavors to life.
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12
Taste and adjust seasoning with extra salt or black pepper. If using fresh mint, fold it in just before serving to keep the color vibrant.
💡 Chef's Tips
Always use dried marrowfat peas; frozen garden peas will never achieve the correct 'mushy' starchy consistency. Don't skip the bicarbonate of soda soak, as it is the secret to the peas breaking down into a creamy texture rather than staying whole. Be patient with the simmer—cooking them too fast on high heat will burn the bottom before the peas have softened. If you have leftovers, they will thicken significantly in the fridge; simply reheat with a splash of water to loosen them up. For a vegan version, simply omit the butter or use a high-quality plant-based margarine.
🍽️ Serving Suggestions
The classic pairing: Serve alongside beer-battered cod and chunky triple-cooked chips. Traditional Pie & Mash: Spoon generously over a hot steak and ale pie with plenty of onion gravy. For a pub-style snack, serve in a small bowl with a side of mint sauce and warm crusty bread. Pair with a crisp British Ale or a sharp sparkling apple cider to balance the richness. Try them as a base for a poached egg for a high-protein, rustic breakfast.