Ingredients:

  • 500g dried marrowfat peas
  • 1.5 Litres cold water, plus extra for soaking
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tbsp unsalted butter
  • 1 small onion, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: 1-2 tbsp chopped fresh mint (or dried mint)
  • Optional: 1/2 tsp sugar (or to taste)

Instructions:

  1. Rinse the dried marrowfat peas thoroughly under cold water. Place them in a large bowl and cover with at least double their volume of cold water. Stir in the bicarbonate of soda. Soak for at least 12 hours, or preferably 24 hours, in the fridge. Drain and rinse the peas well.
  2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Don't brown them!
  3. Add the drained peas to the saucepan. Pour in 1.5 Litres of fresh cold water. Bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for 45 minutes to 1 hour, or until the peas are very tender and easily mashable. Check occasionally and add more water if necessary.
  4. Once the peas are cooked, remove the lid. If there’s still too much liquid, turn up the heat slightly and cook for a few minutes to reduce it. Season generously with salt and pepper. Mash the peas with a potato masher until you reach your desired consistency.
  5. Stir in the chopped fresh mint (or dried) and sugar, if using. Taste and adjust the seasoning as needed.
  6. Serve hot, spooned generously alongside your favourite pub grub classics.