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Mushy Peas

I have been away this week and was at a bit of a loss as to what recipe to put up. I got back to a request from Dick in the States for a recipe for mushy peas, so here goes. This is a close relative to the Pea and Ham Soup in January.


I have consulted my mother-in-law on this as she produces the best mushy peas I have had. I was no great fan of them until she cooked them for me. What follows is her method.

The peas should be the dried marrowfat ones. The best ones we have found in the UK are Bachelors Bigga Marrowfat Peas. Place the peas in a large dish with plenty of room as they will expand when soaked. The peas need to be covered with two to three times their volume of boiling water. Add the steeping tablet that came with the peas or a couple of teaspoons of bicarbonate of soda if there are no tablets. This is important as the peas will not break down unless the bicarb is added. Cover and leave overnight.

The next day drain the peas and put them in a pan with enough fresh water to just cover them. Bring to the boil and simmer for about 20 minutes. The peas should break up nicely. Add a little water to the mixture to loosen the mushy peas to the consistency you like. Season only at the end, as if you do so before that the peas will be tough. Mushy peas freeze well.

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Last updated by : Andy Jackson on 08/12/13
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