This is about as British as food gets - traditional mushy peas to accompany pies and roasts.
Soak the dried marrowfat peas the night before cooking in a bowl of cold water.
The next day, rinse the peas under cold running water and place into a large saucepan. Add boiling water to cover, the sugar and salt and freshly ground black pepper, to taste. Boil gently for about 20-30 minutes, or until the water has evaporated and the peas have turned into mush.
Serve with mint sauce and mashed potatoes.
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