When are Mushy Peas NOT Mushy Peas?


Few things make me more mad than when I order mushy peas and am provided with crushed garden peas (made worse when flavoured with mint). Arrrgghhhhhh – I really want to storm a kitchen when this happens!

Mushy peas should be made with dried marrowfat peas that have been soaked overnight in water in a little bicarbonate of soda. The peas should then be rinsed in fresh water and simmered gently with a little sugar and salt until it until they become the traditional green lumpy mush. Mind you, I can achieve perfectly acceptable mushy peas using tinned marrowfat peas.

Traditionally served with fish and chips, its simply delicious!

So I cry…. Away with those cheffy recipes extolling the use of fresh or frozen peas – they are not making Mushy Peas, they are making Crushed Peas – two very different dishes and long may they continue to be so!

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