Recipe – Mushy Peas

(c) Julia Briggs for use by The English Tea Store.

I had to find my Grand Mother’s recipe book and she did not write much down so it is very small!! My Mother never wrote this sort of thing down either. We used to be able to buy a cardboard carton with marrowfat peas in along with two tablets of bicarbonate of soda and all the instructions were on the pack so I have dredged the memory banks to remember what we did. We can now buy them frozen or in a tin so not many people make them like this any more except the fish and chip take-aways. It does not work well with frozen peas, if only frozen garden peas are available then you will need to whiz them with a blender once they are cooked. Also you will need to add butter before blending.

8 ounce of dried marrowfat peas
about 2 tablespoons of bicarbonate of soda (baking soda) or two tablets
1/2 pint of boiling water

In a very large pan or bowl place the bicarb and cover with the boiling water and stir until dissolved. Add the dried peas and cover with a lid or tea towel. Leave to soak overnight or at least for 12 hours. The peas will expand so make sure your pan is big enough.

The next day drain the peas well and put in a pan with enough cold water to cover. Bring to the boil and simmer the peas for 30 mins. until soft and mushy. Season to taste and serve with mint sauce.

These are delicious served with fish sticks  and chips.


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