Mushy Peas
Photo: Wikimedia Commons, CC BY-SA 3.0
Mushy peas are a staple British side, most often served next to fish and chips. They start with dried marrowfat peas, which are soaked overnight with a little baking soda to soften the skins and speed things along. After that the cooking is short and simple: a gentle simmer and some stirring until the peas collapse into a thick, rustic mash. A pinch of sugar is optional.
Instructions
Put the dried peas in a large bowl with two to three times their volume of water. Stir in the baking soda, which helps the peas soften faster.
Leave the peas to soak overnight.
The next day, drain the peas and tip them into a saucepan. Add just enough fresh water to cover them, then stir in the sugar.
Bring the pan to the boil, then turn the heat down and simmer for about 20 minutes. Stir now and then so the peas break down as they cook.
Add a little water if the peas are too thick, or keep simmering to cook off liquid if they are too loose, until they reach the texture you like. Season with salt and pepper to taste.
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