16 Oct Mushy peas – traditional
- 225g (8oz) dried marrowfat peas (available in all supermarkets)
- 2 tablespoon bicarbonate of soda
- Salt and pepper
- Sugar to taste
How to Make It
Place the peas in a large bowl or stock pot, the peas will swell and so need plenty of room to expand. Add the bicarbonate and cover with 300ml / ½ pint boiling water and stir to make sure the bicarbonate has dissolved.
Add the peas and leave to soak overnight, or for a minimum of 12 hours.Drain the peas in a colander, then place in a large saucepan, cover again with cold water and bring to the boil.
Lower the heat and simmer for approx 30 mins or until the peas have softened and turned mushy.Season with salt and pepper to taste and serve hot with fish and chips