British Mushy Peas recipe
Ingredients: 300g (1½ cups) dried marrowfat peas 1 teaspoon baking soda (bicarbonate of soda) 750ml (3 cups) water (for soaking and boiling) Salt, to taste A knob of butter (optional) Instructions: Soak the Peas: Rinse the dried marrowfat peas thoroughly in cold water. Place them in a large bowl, add the baking soda, and cover with about twice the volume of water. Leave to soak overnight (at least 12 hours). The peas will swell and soften. Drain and Rinse: After soaking, drain the peas and rinse them well under cold water to remove any residue from the baking soda. Cook the Peas: Place the peas in a large pot with 750ml of fresh water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface. Simmer for 25–30 minutes, stirring occasionally, until the peas become soft and mushy. Add more water if necessary. Season and Serve: Once the peas are soft and creamy, season with salt to taste. Stir in a knob of butter for added richness, if desired. Serve hot ...
