A traditional British side dish made from marrowfat peas. I needed a traditional side when I made toad in the hole, and this was the perfect accompaniment. Mushy peas are often served with fish and chips, but they also pair well with other British dishes.

Ingredients

  • 12 ounces dried marrowfat peas
  • boiling water
  • 1 tablespoon baking soda
  • 4 cups water
  • 1/2 tablespoon salt

Directions

  1. Dissolve baking soda in boiling water and pour over peas in a bowl, covering them by about 3 inches. Stir and soak for at least 12 hours.
  2. Drain the peas and rinse. Place in a saucepan with 4 cups of water and bring to a boil. Cover and reduce heat to medium-low, and simmer for half-an-hour, stirring occasionally.
  3. When peas have completely broken down, add salt and stir. Adjust consistency by continuing to simmer or adding water as needed.
  4. If desired, splash in a little cream, butter, and/or malt vinegar for extra flavor. Serve warm as a side dish.