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Traditional Mushy peas recipe
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The Better Than Chip Shop Traditional Mushy Peas Recipe

If you really want authentic mushy peas at home then you need to cook them using the traditional method. This is a simple recipe all but one that takes time. This is how my nan used to make them. I remember often seeing them soaking on the side.

Servings 4 people
Author White River

Ingredients

  • 250 g Batchelors Bigga Dried Peas Selected Marrowfat
  • 2 Bicarb tablets supplied with this brand if you are using something else you will need to use 1 teaspoon of bicarbonate of soda instead.
  • Salt
  • 11/2 pint Water 1
  • Water 2

Instructions

Stage 1 Prepping the Peas

  1. Stage 1 - You need to Soak your peas overnight
  2. Boil 1 1/2 pints of water and put your two tablets into the water and let them dissolve
  3. Add all of the peas to the water and let them soak overnight or for a minimum of 12 hours

Stage 2 Cooking the Peas

  1. When you are ready to cook the peas remove from the water and drain them. Also, rinse them off.
  2. Now they are ready to cook.
  3. Put your peas into a saucepan and add a pint of boiling water (approx 570ml)
  4. Place on the hob to cook
  5. Add your salt
  6. Cook for about 20-22 minutes or so (you will need to stir them from time to time). Cook until you are happy they are cooked and suitably thick and mushy.