Truth be told, we were going to discontinue marrowfat peas because they haven’t been selling too well, but when we made this classic side dish at home our minds were modified. Mushy peas are an absolute chip-shop classic in the UK and a really simple way to bang some more beans into your diet. This simple recipe is one that I knocked up when we had guests during the week last month - the vibrant green mushy peas were quickly devoured by everyone. You could even use this when cooled as an alternative to hummus, so once you’ve made it once or twice you can get experimenting!
Here’s how I did it:
INGREDIENTS
500g dried marrowfat peas
1 leek
Tablespoon of bouillon
Teaspoon bicarbonate of soda
Salt & pepper
METHOD
Soak the marrowfat peas over night in plenty of water with the bicarbonate of soda (this helps to break down the tougher external shell of the peas to make them mushy!)
When you’re ready to start cooking, drain and rinse the peas and then throw them into a medium-sized saucepan and cover them with cold water. Bring to the boil, then reduce to a medium-ish heat and cover with a lid.
As the temperature is rising, finely chop your leek and give it a couple of rinses in cold water to remove any dirt. Then throw them into the pan too along with the bouillon.
Now just wait. The peas should take around 30-40 minutes to cook through. Taste before serving, add a little salt and pepper if required.
Enjoy!
Our British marrowfat peas are bought in from one of our favourite suppliers called Hodmedod’s, who are champions of UK agriculture and heritage foods.