Dr Mobeus
Homemade Mushy Peas
Mushy peas cost pennies from dried marrowfat peas and over a pound from a tin, and the homemade version actually tastes of peas. A slow overnight soak with bicarbonate of soda is what gives them that soft, floury chip shop texture, and a knob of butter with mint at the end does the rest. A 250 g bag of dried peas feeds six as a side for around 60p, which is why every pie shop and chippy in the North sells them by the ladle. Once you have made them properly for pie and chips you will never go back to the tinned ones, and the leftovers fry brilliantly the next day.
Homemade Mushy Peas
Ingredients
Method
- The night before, put the peas in a large bowl with the bicarbonate of soda and cover them with plenty of cold water, at least 5 cm above the peas. They roughly double in size as they soak.
- Drain and rinse the soaked peas, then tip them into a pan with fresh water to cover. Bring to the boil and skim off any foam.
- Simmer gently for 30 to 35 minutes until the peas are completely soft and starting to break down, topping up with hot water if the pan looks dry.
- Beat the peas hard with a wooden spoon so they crush into a thick, rough mush that still holds a little texture rather than becoming a smooth paste.
- Stir in the butter and mint, season generously with salt and pepper and loosen with a splash of the cooking liquor if needed. Serve hot with pie and chips.
Tips and Variations
The bicarbonate of soda is not optional, as it is what softens the skins during the soak. Leftovers firm up in the fridge and can be fried in a hot pan with a little butter the next day. A splash of malt vinegar at the table is traditional. If you forget the soak, frozen garden peas simmered and crushed for 15 minutes make a lighter, smoother emergency version.
