Marrowfat peas soak overnight and cook in 30 minutes in this easy homemade mushy peas recipe that makes a noteworthy classic British side order for fish and chips. Mashed or pureed fresh peas are no substitute for the real thing.
My favourite order from the fish and chip shop has always been a pea mix. That’s a portion of chips with a generous serving of mushy peas unceremoniously dolloped on top.
Back in the day, this culinary delight came drenched in salt and vinegar and eaten straight from the newspaper it came wrapped in. Humble? Maybe. Total bliss? Oh yes.
Over the years I’ve noticed that there’s some confusion over what proper mushy peas are. They are sometimes mistaken for mashed garden peas. But they are not the same thing at all.
So to set the record straight, I’ve devised a detailed traditional homemade mushy peas recipe. And it’s just in time for Bonfire Night – my favourite time to eat them.
Why Make Proper Mushy Peas
You can buy mushy peas in tins, but when catering for more than just 2 people, this is neither a cost-effective, nor a particularly environmentally friendly way to proceed.
Making your own is very cheap and easy with this mushy peas recipe that can be scaled up to feed a crowd. They can also be frozen, so make a big batch and freeze in suitable portions for up to 3 months.
Of course, homemade mushy peas can be cooked to the consistency that you prefer and seasoned as you see fit. So soft and creamy wholesome pea deliciousness is yours for the taking.
Ingredients
It’s not very often that I’m strict when it comes to ingredient substitutions for recipes. But there is no substitute for the dried marrowfat peas in any mushy peas recipe.
Using fresh or frozen garden peas will not produce real mushy peas, just pea puree or mash. The texture and taste of which bears no resemblance to proper mushy peas at all.
Dried marrowfat peas are normal green peas that have been left to mature and dry out on the vine before they are harvested. They contain a high proportion of starch, which lends itself to the celebrated soft and creamy texture of mushy peas.
For this reason they are an essential ingredient in a mushy peas recipe.
These peas are readily available in UK supermarkets and online. A quick soak variety is also available – just follow the soaking instructions on the packet and proceed straight to step 3 in the recipe card below.
Marrowfat Peas are packed with nutrients including Vitamin A, C, B1, Iron and Phosphorous and they are rich in protein, carbohydrate and fibre.
Bicabonate of soda (baking soda) added to the peas whilst soaking helps retain colour and, more importantly, it helps to soften their skins, allowing them to absorb the soaking water.
Step by Step Instructions
Step 1: Put the peas into a saucepan, add the bicarbonate of soda and the water then bring to a boil and cook for 10 minutes
Step 2: Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled
Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda
Step 4: Put the peas into a clean pan and add 2/3 of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and mushy. Add more of the remaining water if necessary to keep the texture loose and creamy
Step 5: The peas are ready when soft, creamy and mushy. Season as desired and serve straight away. I suggest 1/8 tsp black pepper, 1/2 tsp malt vinegar and 1/2 tsp of salt. This adds taste without turning the peas vinegary and from this base diners can increase the seasonings as they see fit
Expert Tips and FAQs
This homemade mushy peas recipe is straightforward but does take some advance planning since the marrowfat peas need to be soaked for a significant length of time. To ensure success keep in mind the following suggestions.
Expert Tips
- The best way to approach this recipe is to prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them
- Treat mushy peas as you would a risotto. Frequent stirring is essential to stop the mix sticking to the bottom of the pan, to ensure they cook evenly and to achieve a creamy consistency
- The cooking time presented is a guide. Your peas may take more or less time to cook depending how long they have soaked for and how much water your peas have managed to absorb
- The mushy peas are ready when they are soft, perhaps with a little texture and bite, but they should certainly not be chewy or hard. If in doubt, cook a little longer
- If they appear too loose, just cook a little longer. If they are too thick, add a little more water
- Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoning to your personal tastes
- These homemade mushy peas can be made in advance and reheated. They will continue to absorb liquid as they stand, so it will be necessary to add a splash of water when reheating to loosen the mixture and bring the peas back to a creamy consistency
Frequently Asked Questions
Yes, I’m afraid that the marrowfat peas do need to be soaked for quite some time.
The bare minimum I recommend is 6 hours, but soaking for longer will reduce the cooking time significantly.
Some recipes suggest leaving out the bicarbonate of soda for fear that it affects the flavour of the peas. Having tested this recipe numerous times, I can confirm that the bicarb does not adversely affect the flavour of the peas, provided they are well rinsed after soaking.
The bicarb does help soften the peas though, leading to a significantly lower cooking time and a better texture. In fact, the difference was so much that I would not attempt to make a mushy pea recipe without it again.
By the way baking powder cannot be used in place of the bicarb.
Absolutely not. Traditional mushy peas can only be made from dried marrowfat peas.
The taste and texture of so-called mushy peas that are actually made from mashed or pureed fresh or frozen peas is not comparable at all.
Serving suggestions
Over my adult years, I’ve discovered that the pea mix is a very localised delicacy that is popular in Nottinghamshire and Leicestershire but practically unheard of through the rest of the country. So make my day and make your own pea mix: grab a portion of chips and spoon a serving over the top.
Alternatively, serve these homemade mushy peas in a mug or bowl with a splash of salt & vinegar or some mint sauce. Classic chip shop wooden forks are optional.
Finally, try them paired with a meaty pastry pie – another classic chip shop combination.
They’re great for Bonfire Night
I cannot wait to whip up this mushy peas recipe on Bonfire Night, which we always celebrate at home. If you are looking for ideas on how to cater for Bonfire Night, read my guide.
And be sure to try out a few of my other popular Bonfire Night recipes:
- Bonfire Toffee (Treacle Toffee) & Bonfire Toffee Lollipops
- Toffee Apple Flapjack
- Marshmallows & Dessert Dipping Bar
- Blackberry Hot Chocolate
- Sticky Toffee Cupcakes
If you tried this recipe please give it a rating below. Don’t forget to share your creations with me on Instagram too – I love to hear how you’ve got along. Use #littlesugarsnaps and tag me @jane_littlesugarsnaps.
Traditional Mushy Peas Recipe
Ingredients
- 300 g Dried Marrowfat peas
- 2 tsp Bicarbonate of soda (baking soda)
- 750 ml/ 3 cup Water for soaking
- 750 ml/ 3 cups Water for cooking
- 1/8 tsp Black pepper
- 1/2 tsp Salt
- 1/2 tsp Malt vinegar
Instructions
- Put the peas into a saucepan add the bicarbonate of soda and the water then bring to a boil and cook for 10 minutes
- Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled
- Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda
- Put the peas into a clean pan and add 2/3 of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and mushy. Add more of the remaining water if necessary to keep the texture loose and creamy
- The peas are ready when soft, creamy and mushy. No firm or chewy peas should remain. When ready, take off the heat and season as desired (I recommend salt, pepper and vinegar) and serve straight away.
Notes
- Prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them. Allow to soak for at least 6 hours, but preferably 12
- Frequent stirring is essential to stop the mix sticking to the bottom of the pan, to ensure they cook evenly and to achieve a creamy consistency
- Your peas may take more or less time to cook than the recipe specifies depending how long they have soaked for and how much water your peas have managed to absorb
- The mushy peas are ready when they are soft, perhaps with a little texture and bite, but they should certainly not be chewy or hard. If in doubt, cook a little longer
- If they appear too loose, just cook a little longer. If they are too thick, add a little more water
- Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoning to your personal tastes
- These mushy peas can be made in advance and reheated. They will continue to absorb liquid as they stand, so it will be necessary to add a splash of water when reheating to loosen the mixture and bring the peas back to a creamy consistency
My mouth is watering and I’m adding dried marrowfat peas to my shopping list right now! I do miss a pea mix!
Fellow Midlander – the rest of the country is missing a treat!