Mushy peas
Proper chip-shop mushy peas made from dried marrowfat peas – soft, savoury and great with fish and chips.
- Prep
- 5 mins
- Cook
- 40 mins
- Total
- 45 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Budget
Recipe: Mushy peas
Mushy peas
Ingredients
- 250g dried marrowfat peas
- 1 tsp bicarbonate of soda, for soaking (some packs include a soaking tablet instead)
- salt, to taste
- vinegar or mint sauce, optional, to serve; malt vinegar (and many mint sauces) contain gluten – use cider vinegar or fresh mint for a gluten-free version
Kitchen kit
- Large bowl Search Amazon for large mixing bowl
- Saucepan Search Amazon for saucepan
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Method
-
Step 1: Soak overnight
Put the peas in a large bowl, stir in the bicarbonate of soda and cover with plenty of boiling water (at least twice their volume). Leave to soak for 12 hours or overnight.
-
Step 2: Rinse
Drain the peas and rinse very well under cold running water.
-
Step 3: Simmer
Put the peas in a saucepan and cover with fresh cold water by about 2cm. Bring to the boil, then simmer gently for 30–40 minutes, stirring occasionally, until the peas have broken down into a thick, soft mush. Add a splash more water if they catch.
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Step 4: Season
Beat with a wooden spoon to the texture you like, then season generously with salt. Serve with a dash of vinegar or mint sauce.
Tips
- Don't add salt until the end – it can stop the peas softening.
- For a quick version, simmer 400g frozen peas with a knob of butter and a few mint leaves for 4 minutes, then crush (no longer vegan with butter).
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze for up to 3 months. Reheat with a splash of water until steaming hot.
Variations
- Stir in chopped fresh mint at the end.
- Add a knob of butter for richness (not vegan).
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/mushy-peas/ · Checked 17 October 2026
Questions people ask
Why use bicarbonate of soda?
It softens the tough skins of dried marrowfat peas during soaking so they break down properly.
Are mushy peas gluten-free?
Yes, peas, bicarbonate of soda and water are naturally gluten-free. Watch what you serve them with: malt vinegar and many jarred mint sauces contain barley.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
