Brits love a pea – any way it lands on the table. Steamed or boiled alongside a roast. Whizzed up with ham stock into a soup. Fried into a fritter. They’ve been a staple on our shores for centuries.
One of the most indulgent ways we like to serve them up is smooshed into a thick dip for dunking chips and smearing over fried fish. Yes, we’re talking mushy peas.
You might think these are just regular garden peas whizzed up in a food processor (true, some fancy restaurants will do this with fresh peas), but your traditional chip shop variety is conjured by soaking dried marrowfat peas, prized for their floury texture and almost nutty taste, and boiling them down until thick and spreadable with seasoning.
Some of the very best we’ve tried were eaten at The Scallop Shell – a brilliant seafood restaurant in Bath. We asked the chefs their secret as we left. The answer? Loads of butter and a hint of garlic.
So, without further ado, here’s what we think you’ll agree are some of the tastiest mushy peas around.
Ingredients (makes 1 big batch)
- 200g dried marrowfat peas, soaked overnight in cold water with 1 tsp bicarbonate of soda
- 1 shallot, very finely chopped
- 1 clove garlic, very finely chopped
- 1 tsp sugar
- 250ml vegetable stock
- Butter and seasoning to taste
- Oil for frying
Method
1. Fry the shallot in a pan in a little oil until very soft but not coloured. Add the garlic and cook for 30 seconds.
2. Now drain and add the peas, stock and sugar. Boil, then bring to a simmer until the peas are soft and most of the liquid has cooked off.
3. Add the shallots and garlic and a big slice of butter. Crush with the back of a fork.
4. Season to taste, adding more butter to your liking. If you prefer your mushy peas thinner, add more stock. Serve alongside a big bowl of chips.
