Mushy Peas
Mushy peas is a popular and characteristic British dish that has helped to give British cooking its well-deserved reputation. Mushy peas are often served with fish and chips.
- Prep
- 16 min
- Cook
- 36 min
- Total
- 52 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Place the peas in 2–3 times their volume of water, along with the baking soda, which speeds the soaking process.
Procedure
Leave to soak overnight.
Procedure
The next day, drain the peas, and place in a saucepan with enough water to just cover them.
Procedure
Add the sugar.
Procedure
Bring to the boil and simmer for about 20 minutes, stirring occasionally to help break up the peas.
Procedure
Add water or reduce to the desired consistency.
Procedure
Season to taste with salt and pepper.
Photo: Wikimedia contributor · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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