Mushy Peas

Instructions

1. Soak the peas
   Place the dried marrowfat peas in a large bowl with the bicarbonate of soda. Cover with cold water (about 750ml) and leave to soak overnight or for at least 12 hours. The peas will absorb water and swell significantly.
2. Drain and rinse
   After soaking, drain the peas thoroughly in a colander and rinse them under cold running water to remove any residual bicarbonate of soda, which can leave a soapy taste.
3. Cook the peas
   Transfer the soaked peas to a large saucepan and add the 750ml of fresh cold water and salt. Bring to a boil, then reduce the heat to a simmer. Cook gently for about 30 minutes, stirring occasionally to prevent sticking, until the peas have softened and begun to break down naturally.
4. Mash the peas
   Once the peas are tender, remove from heat. Some peas will have naturally broken down, but use a potato masher or the back of a wooden spoon to mash the remaining peas to your desired consistency. Traditional mushy peas still have some texture and aren't completely smooth.
5. Season and finish
   Stir in the white pepper and butter until fully incorporated. If using, add the chopped mint leaves, lemon juice, and sugar to brighten the flavor. Adjust seasoning to taste, adding more salt if needed.
6. Serve
   Serve the mushy peas hot as a traditional accompaniment to fish and chips, meat pies, or bangers and mash. For an authentic presentation, spoon them into a small bowl or cup alongside the main dish.