European
European - British - Side Dishes
Minted Mushy Peas
Chef's Menu Description
Authentic British fish and chip shop side: dried marrowfat peas steeped overnight, gently simmered until thick, soft, and mushy, finished with farmhouse butter, sea salt, and fresh garden mint.
Ingredients
- • 250g dried British marrowfat peas
- • 1 steeping tablet (or 1 tsp bicarbonate of soda)
- • 750ml fresh water for cooking
- • 30g unsalted butter
- • 1 tbsp fresh garden mint, finely chopped
- • 1 tsp caster sugar, 1 tsp fine sea salt, and black pepper
Preparation Steps
1
Phase 1
Place dried marrowfat peas and bicarb tablet in a bowl, cover with boiling water, and steep overnight (approx. 12 hours) until plump and tender.
2
Phase 2
Drain and rinse steeped peas. Place in a saucepan with 750ml fresh water. Bring to a boil, skim foam, and simmer gently for 25-30 minutes until broken down and thick.
3
Phase 3
Stir in farmhouse butter, chopped mint, sugar, salt, and black pepper.
4
Phase 4
Beat with a wooden spoon to achieve the classic spoonable mushy pea consistency. Serve piping hot with fish and chips.