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:

1. 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.

2. Drain and Rinse:

   • After soaking, drain the peas and rinse them well under cold water to remove any residue from the baking soda.

3. 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.

4. 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 as a side dish, traditionally paired with fish and chips, pies, or roast meats.

Nutritional Information (per 100g)

• Calories: 75 kcal
• Protein: 5 g
• Carbohydrates: 13 g
  • Sugars: 1 g
• Fat: 0.5 g
  • Saturated Fat: 0.1 g
• Fiber: 4 g
• Sodium: 200 mg (depends on added salt)
• Potassium: 140 mg