Easy Mushy Peas Recipe
Introduction
Easy mushy peas are a classic British side dish that’s creamy, flavorful, and simple to prepare. Made from marrowfat peas and fresh mint, this recipe adds a bright twist with lemon juice and is perfect alongside fish and chips or hearty stews.
Ingredients
- 250g dried marrowfat peas
- 2 tbsp baking powder
- 25g salted butter, cubed
- ¼ small bunch of mint, finely chopped
- ½ lemon, juiced
Instructions
- Step 1: Place the marrowfat peas and baking powder in a large heatproof bowl and pour over boiling water. Cover and leave to soak for 12 hours or overnight.
- Step 2: Drain the peas and rinse them twice under cold water to remove the baking powder.
- Step 3: Transfer the peas to a saucepan and add 650ml cold water. Bring to a boil, then reduce the heat and simmer gently for 30 minutes, stirring occasionally, until the peas are tender.
- Step 4: Briefly mash the peas to your preferred consistency. Stir in the butter, chopped mint, and lemon juice. Season with salt and pepper to taste, then serve warm.
Tips & Variations
- For a smoother texture, use a hand blender to process the peas after cooking.
- Fresh mint can be substituted with dried mint; use about 1 teaspoon.
- Add a pinch of sugar if you prefer a slightly sweeter flavor.
Storage
Store leftover mushy peas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of water if needed to loosen the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peas instead of dried marrowfat peas?
While frozen peas cook faster, they won’t provide the traditional mushy texture of marrowfat peas. For authentic mushy peas, dried marrowfat peas are recommended.
What is the purpose of baking powder in the soaking water?
The baking powder softens the pea skins and helps achieve the characteristic creamy texture of mushy peas.
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Easy Mushy Peas Recipe
- Total Time: 12 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy mushy peas recipe takes traditional marrowfat peas and transforms them into a creamy, flavorful side dish, enhanced with fresh mint and a splash of lemon juice. Perfectly comforting and quick to prepare after an overnight soak, this dish is a classic British favorite that pairs wonderfully with fish and chips or other hearty meals.
Ingredients
Peas
- 250g dried marrowfat peas
- 2 tbsp baking powder
Flavorings
- 25g salted butter, cubed
- ¼ small bunch of mint, finely chopped
- ½ lemon, juiced
Instructions
- Soak the peas: In a large heatproof bowl, combine the dried marrowfat peas and baking powder, then cover with boiling water. Allow the peas to soak for 12 hours or overnight to rehydrate and soften them properly.
- Rinse the peas: Drain the soaked peas and rinse them thoroughly twice with cold water to remove any residual baking soda that could affect the taste.
- Cook the peas: Transfer the rinsed peas to a saucepan and cover with 650ml of cold water. Bring the water to a boil, then reduce the heat to a simmer. Cook for approximately 30 minutes, stirring occasionally, until the peas are tender and easily mashed.
- Mash and flavor: Briefly mash the cooked peas to your desired consistency. Stir in the cubed salted butter, finely chopped mint, and freshly squeezed lemon juice. Season to taste with salt and pepper, then serve warm.
Notes
- Soaking the peas overnight is essential for tenderness and a creamy texture.
- Use salted butter to add a subtle savory richness; unsalted can be used if preferred.
- Adjust lemon juice and mint quantities based on your taste preference.
- For a smoother consistency, mash the peas with a fork or potato masher, avoiding over-blending to keep some texture.
- Mushy peas pair beautifully with fried fish, sausages, or as a side to a traditional British meal.
- Prep Time: 12 hours (including soaking)
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: British
Keywords: mushy peas, marrowfat peas, British side dish, easy peas recipe, mint peas, lemon peas, traditional British cooking
