mushy pea recipe
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The Best mushy pea recipe
What I love most about mushy peas is how versatile they are. You can serve them with almost anything—grilled chicken, roasted salmon, or even as a dip with crusty bread. They’re also packed with fiber and plant-based protein, which makes me feel good about serving them to my family. The best part? They’re made with just a handful of ingredients, so I always have what I need in the pantry. It’s one of those recipes that’s just as good for a casual dinner as it is for a weekend meal with friends.
Classic British Mushy Peas
A traditional British side dish made from tender, mashed marrowfat peas with a vibrant green color and creamy texture. Perfect alongside fish and chips or as a hearty side for any meal.
🥘Ingredients
- 400g (14 oz) dried marrowfat peas, soaked overnight
- 1 tsp bicarbonate of soda (optional, for softening)
- 1 tbsp butter or margarine
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 small onion, finely chopped (optional)
- 1/2 cup vegetable stock or water
- Fresh mint leaves, chopped
- Extra butter
- A squeeze of lemon juice
👨🍳Directions
-
1
Drain the soaked marrowfat peas and rinse under cold water. Place them in a large saucepan and cover with fresh water (about 2 inches above the peas). -
2
Add the bicarbonate of soda (if using) and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the peas are completely tender. Skim off any foam that rises to the surface. -
3
Drain the peas, reserving a little of the cooking liquid. Return the peas to the saucepan and add the butter, salt, pepper, sugar, and chopped onion (if using). -
4
Mash the peas with a wooden spoon or potato masher until they reach a thick, mushy consistency. Add a splash of vegetable stock or reserved cooking liquid if needed to loosen the mixture. -
5
Taste and adjust the seasoning if necessary. Stir in chopped mint (if using) and serve hot with a knob of butter or a squeeze of lemon juice on top.
🔧Equipment
- Large saucepan with lid
- Colander
- Wooden spoon or potato masher
- Knife and chopping board (if using onion)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic British Mushy Peas Works
❓ Frequently Asked Questions About British Mushy Peas
1. What are mushy peas made of?
Mushy peas are traditionally made from marrowfat peas, which are mature green peas that have been dried. These peas are soaked overnight, then boiled with baking soda to soften them before being mashed into a thick, creamy texture. Some recipes may include butter, salt, pepper, or mint for extra flavor.
2. Can I use regular dried peas instead of marrowfat peas?
While marrowfat peas are the classic choice for mushy peas, you can use regular dried green peas in a pinch. However, they may not soften as easily or develop the same creamy texture. For best results, soak them longer and add a pinch of baking soda to help break them down.
3. How long do mushy peas keep in the fridge?
Cooked mushy peas can be stored in an airtight container in the fridge for up to 3–4 days. Reheat them gently in a saucepan with a splash of water or milk to restore their creamy consistency. You can also freeze them for up to 3 months—thaw in the fridge before reheating.
4. Why are my mushy peas too watery?
If your mushy peas turn out too thin, it’s likely because they weren’t cooked down enough or had too much liquid. Simmer them longer to evaporate excess moisture, or mash them more thoroughly. Adding a knob of butter or a splash of cream can also help thicken them.
5. Can I make mushy peas in a slow cooker?
Yes! To make mushy peas in a slow cooker, soak the peas overnight, then drain and rinse. Add them to the slow cooker with enough water or stock to cover, plus a pinch of baking soda. Cook on low for 6–8 hours or high for 3–4 hours until tender, then mash and season to taste.