The Ultimate Guide to Making Delicious English Mushy Peas

Mushy peas have been a beloved British side dish for generations, perfect accompaniment to fish and chips or a quick, comforting addition to any meal. Here’s how to make the ultimate English mushy peas in your own kitchen.

What You’ll Need

For the Classic Recipe:

2 cups frozen peas or fresh peas if available 1 tablespoon butter 1 tablespoon olive oil (optional) Salt and pepper to taste A splash of water or vegetable stock (optional) Fresh mint or parsley (optional for garnish)

For the Advanced Recipe:

250g dried marrowfat peas 2 tablespoons bicarbonate of soda 650ml water A teaspoon of salt 25g salted butter (optional) Mint or lemon (optional for flavoring)

How to Make Mushy Peas the Easy Way

Cook the Peas: If using frozen peas, place them in a saucepan and cover with water. Bring to a boil and cook for about 2-3 minutes until tender. If using fresh peas, cook them in boiling water for about 3-5 minutes until soft. Drain the Peas: Once cooked, drain the peas in a colander and let them sit for a minute to remove excess water. Mash the Peas: Transfer the peas to a mixing bowl. Add butter and olive oil if using, and use a fork or potato masher to mash the peas to your desired consistency. Some prefer them completely smooth while others like a bit of texture. Season the Peas: Add salt and pepper to taste. If the mixture is too thick, you can add a splash of water or vegetable stock to achieve the desired consistency. Serve: Transfer the mushy peas to a serving dish and garnish with fresh mint or parsley if desired.

Tips for Extra Flavor and Success

Saute some chopped onion or garlic in the butter before adding the peas for enhanced flavor. If you find the peas take too long to cook, they can be made in advance and reheated gently before serving.

The Advanced Recipe for Mushy Peas

If you’re up for the challenge, try this more extensive recipe for authentic British mushy peas:

Soak the Peas: Place 250g of dried marrowfat peas in a large container with a lid. Add two tablespoons of bicarbonate of soda. Cover the peas with boiling water and stir well to dissolve the bicarb. Cover the container and leave the peas to soak for at least 12 hours. Overnight is best. Cook and Finish the Peas: Drain the peas and rinse and drain at least twice to wash away excess bicarb. Add 650ml of water and a teaspoon of salt, and boil for 1 hour. At the end of the hour, whisk in 25g of salted butter and season to taste. You can add other flavorings such as mint or lemon if desired.

These carefully crafted peas should present themselves with a vibrant and even color, as shown in the picture.

Enjoy your homemade mushy peas and explore the rich culinary culture of British cuisine with these simple yet traditional recipes.