Mushy peas

This is about as British as food gets - traditional mushy peas to accompany pies and roasts.


To serve

Preparation method

  1. Soak the dried marrowfat peas the night before cooking in a bowl of cold water.

  2. 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.

  3. Serve with mint sauce and mashed potatoes.

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