Mushy Peas

Photograph of mushy peas on plate.

Mushy peas are a British tradition to accompany battered fish and chips. The initial 500 g of dried peas will produce about 1.4–1.5 kg of final product.

You might see other recipes that use frozen peas. They may very well produce something that tastes good, but it is not, and should not be called, mushy peas.

Hydration:

  1. In a large pot, soak overnight or longer:
    • 500 g Dried Peas (Marrowfat peas are best, but ordinary dried green peas work too.)
    • 25 g Baking Soda.
  2. Drain and rinse to remove soda.

The hydrated peas should now be about twice their original weight.

Cooking:

The peas need to absorb another 300 mL of the water while the rest boils away. If cooked too quickly, they might dry out too soon, in which case simply add a little more water.

  1. Cover peas with 750 mL Water.
  2. Add 5 g Salt.
  3. Bring to a boil and simmer slowly, occasionally stirring, until peas are soft and almost all water is absorbed (30–40 minutes).
  4. Remove from heat.

Finishing:

  1. Add 30 g Butter and allow to melt.
  2. Add 100–200 mL Milk, depending upon how soft you like it.
  3. Add White Pepper and Salt to taste.
  4. Stir to combine, ideally destroying half the peas and keeping half of them intact.

Storage:

What isn't used immediately can be put into bags or other containers and frozen.