I cannot wait to whip up this mushy peas recipe on Bonfire Night, which we always celebrate at home. If you are looking for ideas on how to cater for Bonfire Night, read my guide. Join me in my favourite – the pea mix. Since moving away from Nottingham I’ve discovered that the pea mix is a very localised delicacy that is popular in Nottinghamshire and Leicestershire but practically unheard of through the rest of the country. I feel I need to fly the flag for it Step 4: Put the peas into a clean pan and add ⅔ of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and creamy. Add more of the remaining water if necessary to keep the texture loose and loose Health benefit aside, homemade mushy peas can be cooked to the consistency that you prefer and seasoned as you see fit. So soft and creamy wholesome pea deliciousness is yours for the taking. Ingredients

Have you made this recipe for proper chip shop style mushy peas? I hope you enjoyed i t – please leave a rating and/ or comment to let me know what you thought. You can buy mushy peas in tins, but when catering for more than just 2 people, this is neither a cost-effective, nor a particularly environmentally friendly way to proceed. Bicarbonate of soda (baking soda)added to the peas whilst soaking helps retain colour and, more importantly, it helps to soften their skins, allowing them to absorb the soaking water. It is another vital ingredient.

More Savoury Recipes

Heat the oil in a frying pan over a medium heat, add the falafels and cook for 10 minutes, turning regularly until they are golden brown all over. Having said this, I wouldn’t recommend using the slow cooker method for anything less than 8 servings – that’s double the quantity listed in this recipe. What to eat them with

Mushy peas cannot be made from fresh or frozen garden peas since they do not break down in the same way that marrowfat peas do. Mushy peas are dried marrowfat peas that have been soaked in water and bicarbonate of soda and then cooked until they turn soft and creamy.Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoningto your personal tastes Add the yellow split peas to a large heatproof bowl and cover with the boiling water. Cover and leave to soak for 24 hours. Step 2: Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled

The mushy peas are ready when they are soft, perhaps with a little texture and bite, but they should certainly not be chewy or hard. If in doubt, cook a little longer Add the onion, garlic, ground and fresh coriander, cumin, cayenne pepper, the beaten egg yolk and season well. Mushy peas are naturally vegan and gluten-free. They are also low in fat and count towards your five-a-day. Loaded with Vitamin A, C, B1, Iron and Phosphorous and rich in protein and fibre, these peas are highly nutritious. They are usually on the menu at fish and chip shops throughout the entire of Britain but are particularly popular in Nottinghamshire, Derbyshire, Lincolnshire and Yorkshire (where they are alternatively known as Yorkshire caviar).

Proper mushy peas do not need to be blended or mashed. They break down to their soft and creamy consistency naturally. Why make this recipe? Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda Making your own is very cheap and easy with this mushy peas recipe that can be scaled up to feed a crowd. They can also be frozen, so make a big batch and freeze in suitable portions for up to 3 months.