Authentic Mushy Peas

Just like my Mum used to make. And boy did it take me back! So much more cost effective to buy a big bag of peas and just make the batch size you need.

Ingredients

• 250g dried marrowfat peas (must be marrowfat peas which are larger, have a higher starch content and contribute the right flavour and texture for traditional mushy peas)

• Boiling water

• 2 tsp bicarbonate of soda

• 3 cups water

• 1 tsp salt

Method

1. Dissolve the bicarbonate of soda in boiling water. 

2. Place the dried marrowfat peas in a bowl and pour the boiling water over them so they're covered by at least 3 inches of water.

3. Leave them to soak for at least 12 hours. 

4. Drain and rinse the peas and place them in a pan with about 3 cups of water.

5. Bring to a boil, cover and reduce the heat to medium-low.

6. Simmer for about 30 mins, stirring occasionally until the desired consistency is reached.

7. Once the peas have fully broken down add the salt.