📝 About This Recipe
Known affectionately as 'Yorkshire Caviar,' these authentic mushy peas are a cornerstone of British pub culture and the essential companion to fish and chips. Unlike pureed garden peas, these are made from marrowfat peas soaked overnight to achieve a unique, creamy texture that is both earthy and deeply satisfying. This recipe balances that rich, starchy heartiness with a touch of butter and a whisper of fresh mint for a truly elevated classic.
🥗 Ingredients
The Soaking Base
- 250 grams Dried Marrowfat Peas (ensure they are the dried variety, not canned)
- 1 tablespoon Bicarbonate of Soda (essential for softening the tough pea skins)
- 850 ml Boiling Water (for the initial soak)
The Simmering Liquid
- 600 ml Vegetable Stock or Water (enough to cover the peas by an inch)
- 1 teaspoon Granulated Sugar (to balance the earthy notes)
- 1/2 teaspoon Sea Salt (adjust to taste at the end)
The Finishing Touches
- 30 grams Unsalted Butter (cold, cubed for richness)
- 1 tablespoon Fresh Mint Leaves (very finely chiffonaded)
- 1 teaspoon Malt Vinegar (optional, for a traditional acidic kick)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by placing 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. Pour over the 850ml of boiling water, ensuring all peas are submerged.
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3
Stir the mixture briefly, then cover the bowl with a clean tea towel. Let the peas soak for at least 12 hours, or overnight, at room temperature.
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4
After soaking, the peas should have doubled in size. 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. Pour in the vegetable stock (or water) until the peas are covered by about 2-3cm of liquid.
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6
Bring the liquid to a boil over medium-high heat. Use a slotted spoon to skim off any white foam or 'scum' that rises to the surface.
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7
Once boiling, reduce the heat to a low simmer. Stir in the sugar to help highlight the natural sweetness of the peas.
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8
Cover the pot partially with a lid and let simmer for 45 to 55 minutes. Stir every 10 minutes to ensure the peas at the bottom don't scorch.
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9
Watch for the peas to break down naturally. They are ready when the skins have softened completely and the liquid has thickened into a creamy, porridge-like consistency.
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10
If the mixture looks too dry before the peas are soft, add a splash more boiling water. If it's too thin, simmer uncovered for the last 10 minutes.
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11
Remove the pan from the heat. Stir in the cold butter and the sea salt, mixing vigorously to create a velvety texture.
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12
Fold in the finely chopped fresh mint and the malt vinegar if using. The vinegar provides a beautiful brightness that cuts through the starch.
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13
Taste and adjust seasoning with extra salt or black pepper as desired. Serve immediately while hot and steaming.
💡 Chef's Tips
Never skip the bicarbonate of soda; it's the only way to get the skins soft enough to create the signature 'mushy' texture. If you prefer a smoother consistency, you can lightly pulse a portion of the peas in a blender, but traditionalists prefer the natural breakdown from slow simmering. Always rinse the peas very well after soaking, otherwise the bicarbonate of soda can leave a faint soapy aftertaste. Leftover mushy peas thicken significantly in the fridge; reheat them with a splash of water or stock to loosen them back up. For a vegan version, simply swap the butter for a high-quality olive oil or vegan butter alternative.
🍽️ Serving Suggestions
Serve alongside beer-beaten cod and triple-cooked chips for the ultimate British feast. Top a savory meat pie (like steak and ale) with a generous dollop of these peas. Pair with a cold pint of English Bitter or a crisp Pale Ale to complement the earthy flavors. Use as a side for roasted ham or gammon steaks for a salty-sweet flavor profile. Serve in a small bowl with a dash of extra malt vinegar on top for the authentic 'chippy' experience.