Effortless Mushy Peas

1. Soak the Peas

• In a large heatproof bowl, combine 250g of dried marrowfat peas with 2 tablespoons of baking soda.
• Pour boiling water over the peas until they are fully submerged.
• Cover the bowl with a lid or plastic wrap and let the peas soak for 12 hours or overnight. This helps soften them and prepares them for cooking.

2. Drain and Rinse

• After the soaking period, carefully drain the peas in a colander.
• Rinse them thoroughly under cold running water, doing this twice to ensure all the baking soda is washed off. This step is crucial to remove any residual alkalinity from the baking soda.

3. Cook the Peas

• Transfer the rinsed peas to a saucepan.
• Add 650ml of cold water to the saucepan, ensuring the peas are well covered.
• Place the saucepan over high heat and bring the water to a rolling boil.
• Once boiling, reduce the heat to low and let the peas simmer gently for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The peas should become tender during this time.

4. Mash and Mix

• Once the peas are tender, use a potato masher or a fork to mash them briefly. You want to achieve a slightly chunky texture rather than a smooth purée.
• Add 25g of cubed salted butter to the mashed peas, stirring until melted and fully incorporated.
• Stir in ¼ small bunch of finely chopped mint and the juice of ½ a lemon for added flavor.
• Season with salt and pepper to taste, adjusting the seasoning as needed.

5. Serve

• Transfer the mushy peas to a serving dish, and garnish with a few extra mint leaves if desired. Enjoy alongside your favorite dishes, especially fish and chips!