Good Food Blog
Mushy peasPosted at 9:20AM, 31 December 2007 by Graham Holliday - Blogger
On paper it shouldn't work. Take one low rent vegetable, boil it down to within one inch of edibility, add some frighteningly luminous E numbers, stick the lot in a tin, call it a British icon and sell it in supermarkets and fish and chip shops the length and breadth of the country. But work it does. Marvellously.
Mushy peas are not sophisticated and they're of little interest on their own, but dollop a spoon load next to a piping hot, straight out of the deep fat fryer, golden fillet of haddock with chips and they set the plate alight.
I'm not alone in being mad for mushy peas. One blogger, an American living in England, agrees with me, even if she can't quite believe it herself, "There's something just so abominably, wonderfully wrong with them. Their colour should not appear outside of radioactive waste. They have no texture and a really weird flavour. But I love them. God help me, I'm going native."
I've never made mushy peas, it's not labour intensive but it does take time. Far easier to buy them ready made, all snug in a tin. But which brand? Who makes the world's best mushy peas? I have my favourites, but we're nothing if not adventurous on this blog, what are your favourites?
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