Tuesday, 12 July 2011

Mushy Peas

We have these from the Fish and Chip shop occasionally and although they are nice, they are not as tasty as if you do your own and they always look an artificial green as though they have been boosted with artificial colouring! Not everyone realises that they are quite easy to do yourself and just require a little pre planning.

A blast from the past, but something I and my family have enjoyed for years.  My Nan always used to do these on "Fish night" which usually meant a Friday night and she would prepare them a day or so before - they are not complicated to do at all and with a piece of fresh home battered fish (the batter being made of flour, water, a dash of custard powder and a dash of vinegar - my Nan's recipe which made a nice crunchy but light batter) and home made chips and Mushy Peas sprinkled with vinegar was very tasty and delish supper dish.  I remember going to stay for the weekend either having gone on the coach or being delivered there by motorbike by my father and she would always have a lovely hot supper ready for both my Dad and I  Oh Happy days.

Anyway here's how to do your own home made mushy peas.


1/2lb of dried marrowfat peas
1/2 teaspoon of bicarbonate of soda
1 tablespoon of butter (preferably unsalted)
Salt and pepper

Prepare these the evening before you start to process them by soaking the peas in cold water with the bicarbonate of soda and left to soak overnight. 

  1. The peas should be placed in a large bowl with at least 3/4 pint of water preferably more. The peas should be well covered with the water and then the 1/2 teaspoon of the bicarbonate of soda should be added and mixed into disperse in the water.
  2. The following day rinse the peas and drain well and put them in a medium sized saucepan with fresh cold water.  Bring to the boil and then reduce the heat and simmer the contents for about 1 to 2 hours, stirring from time to time to stop the contents sticking until the peas are cooked and look as though they are going to mush.
  3. If the peas are too wet continue cooking to drive off any excess water but keep stirring as otherwise they will burn.  Gently beat in butter, salt and pepper to taste.


  1. This is a must try recipe.
    Would love the batter one if poss.


  2. In Queensland but no other State in Australia they are served on a meat pie. The lid is lifted and the mushy peas are put on top then the lid goes back on. Heartpoet LOVES a meat pie this way....topped off with some tomato sauce of course hehehe


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