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 this detailed traditional homemade mushy peas recipe. I hope you find it useful. What are Mushy Peas? 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 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 Add the onion, garlic, ground and fresh coriander, cumin, cayenne pepper, the beaten egg yolk and season well.

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 Have you made this recipe for proper chip shop style mushy peas? I hope you enjoyed i t – please leave a rating and/ or comment to let me know what you thought.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 seasoningto your personal tastes 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. By the way, baking powder cannot be used in place of the bicarb – it does not soften the peas liking baking soda does. Step by Step Instructions

This 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:

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Proper mushy peas do not need to be blended or mashed. They break down to their soft and creamy consistency naturally. Why make this recipe? Tinned mushy peas also typically include added sugar, whereas this recipe does not, so these homemade peas are healthier. Step 4: Put the peas into a clean pan and add ⅔ of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and creamy. Add more of the remaining water if necessary to keep the texture loose and loose Bicarbonate 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. It is another vital ingredient. Mushy peas are dried marrowfat peas that have been soaked in water and bicarbonate of soda and then cooked until they turn soft and creamy.

Health benefit aside, 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 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. Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda 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

Mushy peas cannot be made from fresh or frozen garden peas since they do not break down in the same way that marrowfat peas do. 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 As previously explained, 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. 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. 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

Expect homemade mushy peas to have a slightly murky colour compared to those comercially made. Many manufacturers disguise this natural colour by adding food colouring. I don’t advocate adding green colouring to this recipe as it serves no real purpose 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 Apparently mushy peas can be made in the slow cooker. The marrowfat peas still need to be soaked then drained as instructed in this recipe. After this, they can be placed in a slow cooker, covered with boiling water and left to cook on low for around 5 hours. They will need to be stirred every so often and topped up with a little more water if the pot is getting too dry. Add the salt at the end of cooking to avoid the peas getting tough and stir for 1-2 minutes at the end of cooking to break them down and achieve a good mushy consistency. Having said this, I wouldn’t recommend using the slow cooker method for anything less than 8 servings – that’s double the quantity listed in this recipe. What to eat them withIt’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. 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.