Mushy peas in a pan

Easy mushy peas

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Prep: 5 mins Cook: 30 mins plus overnight soaking

Easy

Serves 4-6 as a side

Enjoy comfort food at its best with homemade mushy peas. Their subtle mint and lemon flavour means they're perfect with fish and chips

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal166
  • fat4g
  • saturates3g
  • carbs20g
  • sugars1g
  • fibre8g
  • protein8g
  • salt0.3g
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Ingredients

  • 250g dried marrowfat peas
  • 2 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 25g salted butter, cubed
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ¼ small bunch of mint, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  1. Put the marrowfat peas and baking soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight. 

  2. Drain the peas and rinse them twice with cold water to wash off the baking soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.

  3. Mash briefly and stir in the butter, mint and lemon, seasoning to taste. 

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