The Ultimate Mushy Peas Pub Grub Perfection

Q: What does the bicarbonate of soda (baking soda) do in this mushy peas recipe? Is it crucial?

The bicarbonate of soda, or baking soda, is a bit of a game-changer in our mushy peas recipe. First, it helps to soften the peas during soaking, making them even easier to mash up later. Second, it helps to retain that vibrant green colour we associate with proper mushy peas – no one wants drab, grey peas with their fish and chips, do they? So yes, I'd say it's pretty crucial for getting the best results!

Q: I don’t have marrowfat peas. Can I use regular dried peas for this mushy peas recipe?

While you *could* use regular dried peas, marrowfat peas are really the star of the show when it comes to authentic mushy peas. They're larger and starchier, which gives them that signature creamy texture. If you absolutely have to substitute, use dried green peas, but be prepared for a slightly different result - they might not be quite as "mushy" and might require a bit more mashing.

My GoTo Mushy Peas Recipe Proper Pub Grub Perfection

By OliviaAugust 13, 2025

4.50 (8 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Ever wondered how to nail that classic chip shop flavour? This mushy peas recipe is your ticket! Get ready for creamy, dreamy peas that'll elevate any British fish and chips feast.

Seriously, they're that good.

Brief Overview

Traditional English food isn't complete without a side of marrowfat peas recipe . This humble dish, with its roots in British culinary tradition, is surprisingly easy to make at home.

Expect about an hour of cooking time, plus soaking, for 4-6 servings of pure comfort.

Main Benefits

Beyond tasting amazing, peas are surprisingly good for you! They’re packed with fiber. Plus, this easy mushy peas recipe is a winner any night of the week, especially with British Cooking classics.

It makes this recipe special because it is very easy and quick.

Getting Started with the Mushy Peas Magic

Honestly, the secret weapon here is dried marrowfat peas. Don’t even think about using frozen ones! Trust me, the soaking process is key to achieving that authentic, soft texture.

It's like giving your peas a spa day.

Ingredients That Matter

You only need a handful of simple ingredients for this. It's more about the technique than fancy additions, innit? We're talking dried marrowfat peas, a bit of butter, onion, and some salt and pepper.

Mint and sugar are optional but highly recommended.

Soaking Those Peas: It's Crucial!

Don't even THINK about skipping this step. You need at least 12 hours. Add bicarbonate of soda, or baking soda, to the water.

It's a game changer for texture and that iconic green colour. Think of it as a magic trick, but for marrowfat peas recipe !

Ingredients & Equipment: Let's Get Started!

Right, before we dive into making this amazing mushy peas recipe British style, let's get all our bits and bobs sorted. Honestly, being prepped makes all the difference!

Main Ingredients Sorted

First up, the stars of the show!

You'll need 500g (1.1 lbs) of dried marrowfat peas. Seriously, get marrowfat ones. They're the key to that authentic taste. Quality wise, just make sure they look whole and unbroken.
Grab 1.5 Litres (6 cups) of cold water, plus extra for soaking. Tap water is grand.
And a teaspoon of bicarbonate of soda (baking soda). That gives them that iconic green.
For flavour, you'll need 1 tbsp of unsalted butter and one small onion, finely chopped. Any old onion will do.

Seasoning is Key

Okay, so for seasonings:

Salt and pepper, of course. Don't be shy with the salt.
Optional extras: 1-2 tbsp chopped fresh mint (or dried will do in a pinch) and maybe ½ tsp sugar. The mint is all about preference, some love it and some don't, its a Traditional English Food addition.
That little bit of sugar? It just balances the flavours.

I did a Vegan mushy peas recipe once for my cousin. I used a plant based butter instead of regular butter, tasted just as good!

Essential Kit

Right, here's what you'll need for kit:

A big bowl for soaking those peas.
A saucepan that's big enough for all the peas and water.
A wooden spoon is helpful to stir things around.
And a potato masher for getting that lovely mushy texture. If you want really smooth peas, you could use a blender but that's not really how they are.
No crazy equipment needed here, which is one of the reasons why mushy peas are one of my favorite British dishes to cook!

I hope you enjoy this recipe. It's easy, simple, tastes amazing with British Fish And Chips , and all the ingredients are easy to find, so, let's get cracking!

Making the Best Mushy Peas Recipe British Style!

Honestly, who doesn't love a good mushy peas recipe ? It's proper traditional English food , especially with British fish and chips . Ditch the tinned stuff. We are doing it right!

Prep Like a Pro

Essential mise en place: Get everything ready! Weigh your 500g (1.1 lbs) marrowfat peas , chop that one small onion. Have your butter, bicarb, and seasonings on hand.
Time saving organization tips: Soak the peas the day before! Seriously, don't skip this. Soak the peas for at least 12- 24 hours .
Safety reminders: Be careful when draining the soaked peas. The bowl will be heavy!

The Secret step-by-step Easy mushy peas recipe

Rinse those peas! Give the 500g (1.1 lbs) marrowfat peas a good rinse. Then, soak them in plenty of water with 1 tsp bicarbonate of soda.
Sauté the onion. Melt 1 tbsp butter in a pan. Cook the onion until soft. About 5- 7 minutes on medium heat.
Add the peas. Chuck in those soaked peas. Then, add 1.5 Litres (6 cups) fresh water.
Simmer Time. Bring to a boil, then simmer. Cover and cook for 45 minutes to 1 hour . Or until those peas are super soft.
Mash it up! Season well with salt and pepper. Mash until creamy. Add 1-2 tbsp mint and 1/2 tsp sugar, if you like.
Serve alongside British Dishes .

Pub grub recipes : Pro Tips for Side dish for fish and chips

Don't skimp on the salt. It makes all the difference! Season to taste.
Avoid over blending. Marrowfat peas recipe should have some texture.
make-ahead option: Cook the peas, mash them, and store in the fridge. Reheat before serving.

So there you have it! An easy mushy peas recipe that'll knock your socks off! Perfect with British fish and chips , or just as a delicious Vegan mushy peas recipe side.

Get cooking, mate!.

Recipe Notes

Let's chat about all the extra bits for this proper mushy peas recipe British . Honestly, it’s not just about the peas themselves. It's about the whole experience, innit?

Serving Suggestions: Making It Look Ace

Okay, so British fish and chips are the obvious choice. You know? A proper portion, lashings of salt and vinegar, and a big dollop of these easy mushy peas recipe .

But don't stop there! Think pie and mash, a cracking Sunday roast, or even just a side with some grilled sausages.

For presentation, keep it simple. A nice mound of peas next to whatever you're serving. Maybe a sprinkle of fresh mint if you're feeling fancy.

A little pot of mint sauce on the side never goes amiss, does it? As for drinks, a pint of ale or a crisp cider works wonders with traditional English food .

Storage Tips: Keep 'Em Fresh

If you've got leftovers (unlikely!), then let them cool completely. Pop them in an airtight container. In the fridge, they'll keep for about 3 days.

Freezing? Yeah, you can. They might lose a bit of their creamy texture. To reheat, microwave them or gently simmer them in a pan with a splash of water until they're piping hot.

I wouldn't keep them frozen for more than a month, though.

Variations: Making it Your Own

Fancy a vegan mushy peas recipe ? Easy peasy! Just swap the butter for a plant based alternative. Loads of good ones out there now.

Want to add a bit of a kick? A pinch of chilli flakes in with the onions works a treat.

Seasonally, you could try different herbs. Some fresh basil in summer is rather lush.

Nutrition Basics: Goodness in Every Spoonful

Each serving is about 250-300 calories. Loads of fibre (15-20g!), which is great for your gut. Around 15-20g of protein and a modest 5-8g of fat.

There’s about 40-50g of carbs. And don't forget those naturally occurring sugars in the peas (about 2-3g). They are a great side for British dishes .

So there you have it! Everything you need to know to make the perfect pot of Pub grub recipes . Seriously, give it a go. You might just surprise yourself. Happy cooking!

Frequently Asked Questions

Why is soaking the peas so important for this mushy peas recipe? Can't I just skip it?

Skipping the soak would be like trying to make a Yorkshire pudding without resting the batter - a right disaster! Soaking the dried marrowfat peas is essential because it rehydrates them, making them cook faster and more evenly.

It also helps to break down some of the starches, leading to that lovely, creamy, mushy texture we all crave. Trust me, that overnight soak is the secret weapon to perfect mushy peas.

What does the bicarbonate of soda (baking soda) do in this mushy peas recipe? Is it crucial?

The bicarbonate of soda, or baking soda, is a bit of a game changer in our mushy peas recipe. First, it helps to soften the peas during soaking, making them even easier to mash up later.

Second, it helps to retain that vibrant green colour we associate with proper mushy peas no one wants drab, grey peas with their fish and chips, do they? So yes, I'd say it's pretty crucial for getting the best results!

Can I make mushy peas ahead of time, and how should I store them?

Absolutely! Mushy peas are great for making ahead. Once cooked and cooled, store them in an airtight container in the fridge for up to 2-3 days. To reheat, gently warm them in a saucepan over low heat, adding a splash of water or stock if they seem a little dry.

You can also reheat them in the microwave, but keep an eye on them to avoid splattering!

I don’t have marrowfat peas. Can I use regular dried peas for this mushy peas recipe?

While you could use regular dried peas, marrowfat peas are really the star of the show when it comes to authentic mushy peas. They're larger and starchier, which gives them that signature creamy texture.

If you absolutely have to substitute, use dried green peas, but be prepared for a slightly different result - they might not be quite as "mushy" and might require a bit more mashing.

Are mushy peas healthy? What's the nutritional value?

You bet they are! Mushy peas are packed with goodness. They're a fantastic source of fiber, which is great for digestion, and they're also a good source of protein and various vitamins and minerals. Just watch the salt levels when you're seasoning, and you've got yourself a nutritious and delicious side dish.

Think of it as your five-a-day, disguised as proper pub grub!

My mushy peas are too watery/too dry! How do I fix the consistency?

Ah, consistency is key! If your mushy peas are too watery after cooking, simply remove the lid from the saucepan and simmer for a few more minutes, stirring occasionally, until some of the excess liquid has evaporated. If they're too dry, add a splash of boiling water or vegetable stock and stir well.

Remember, you can always add more liquid, but it's harder to take it away, so add it a little at a time until you reach your desired creamy, mushy consistency.