How to Make Mushy Peas – A Classic British Side Dish

--- published by foodie Parmod.

Mushy peas are a true British classic – humble, hearty, and incredibly comforting. Often served as a side dish with fish and chips or pie and mash, these vibrant green peas bring a burst of flavour and nostalgia to the plate. In this blog post, we’ll guide you through how to make mushy peas at home, just like the chippy, using British ingredients and techniques.

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What Are Mushy Peas?

Mushy peas are made from dried marrowfat peas, which are soaked overnight and then slowly simmered until soft and broken down. The result is a thick, creamy, and slightly lumpy texture, seasoned simply with salt, pepper, and sometimes a touch of mint or butter. Unlike garden peas or petit pois, marrowfat peas are starchy, which gives mushy peas their signature consistency.

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Ingredients You'll Need

To make proper mushy peas, you only need a handful of simple ingredients:

250g dried marrowfat peas

1 tsp bicarbonate of soda (baking soda)

Salt, to taste

Freshly ground black pepper, to taste

Optional: knob of butter or a few chopped mint leaves

> Note: You can find dried marrowfat peas in most UK supermarkets or online. Look for packets labelled ‘for mushy peas’ for best results.

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Step-by-Step Recipe

1. Soak the Peas

Place the dried peas in a large bowl and cover them with plenty of cold water. Add the bicarbonate of soda and stir. Leave to soak overnight (at least 12 hours). The peas will swell considerably, so make sure your bowl is big enough.

2. Drain and Rinse

The next day, drain the peas and rinse them thoroughly under cold running water to remove any residue from the bicarb.

3. Simmer Gently

Transfer the soaked peas to a large saucepan and cover with fresh cold water (about 2 inches above the peas). Bring to the boil, then reduce the heat and simmer gently for 30–45 minutes. Stir occasionally to prevent sticking. Skim off any foam or scum that rises to the top.

4. Season and Mash

Once the peas are soft and mushy, season with salt and pepper to taste. For extra richness, you can stir in a knob of butter or a little chopped mint for freshness. Use a fork or potato masher to achieve your desired texture – some like it chunky, others prefer it smoother.

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Serving Suggestions

Mushy peas are a beloved British side dish. Here’s how to enjoy them:

With fish and chips – the ultimate chippy classic.

Alongside pie and mash – especially steak and kidney pie.

With roast meats or sausages – adds a lovely contrast in texture.

As a topping on jacket potatoes – a tasty veggie option.

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Tips for Perfect Mushy Peas

Use the right peas: Only marrowfat peas will give you that authentic mushy consistency.

Don’t skip the soaking: It’s essential for softening the peas and reducing cooking time.

Cook low and slow: A gentle simmer ensures the peas don’t break apart too quickly or burn.

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Can You Make Mushy Peas Without Marrowfat Peas?

If you can’t find marrowfat peas, you can try using frozen garden peas as a quick alternative. Boil them until soft, then blend or mash with a bit of butter, mint, and seasoning. While the taste and texture won’t be quite the same, it’s still a tasty green side dish.

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Storage and Reheating

Mushy peas can be stored in the fridge for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of water if needed to loosen the texture. You can also freeze mushy peas for up to 1 month – defrost overnight in the fridge before reheating.

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Final Thoughts

Whether you're recreating a traditional British fish supper or adding a nostalgic side to your dinner, mushy peas are a simple yet satisfying dish. With just a few ingredients and a bit of patience, you can bring a taste of the chip shop right into your own kitchen.

--- write ✍️ by foodie Parmod.

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