Sunday, 3 May 2015


Mushy peas! In my opinion there is something wrong with you if you don't like mushy peas. Either with you your Sunday roast or with fish and chips, it's a classic great British side dish. Most people just crack open a tin but not little old me, I'm weird and like to make them from scratch but then this way I can add a little butter, mint and lemon to give those little green pearls a super tasty boost. Perfect with some roasted lamb and potatoes or dolloped alongside some  battered fish and chips. Yummers!

I've used some dried marrow fat peas in this recipe that I've soaked overnight and then boiled up before hand. For me this is the best way to get that perfect pea but if you forget to soak your peas you can use freshly picked peas or some frozen ones instead.

Here it comes! You can leave the mint out as well if you prefer a plain mushy pea but for me, there is no better pea than a minty one!

Minty Mushy Peas

200g Marrow Fat Peas
2 Heaped Tbsp Butter
1 Small Chopped Bunch Of Mint
Juice Of Half A Lemon
Salt And Pepper To Season
  1. Add the peas, butter and mint to a saucepan and heat on medium until the butter has melted. Cover and simmer for around ten minutes.
  2. Remove from the heat and add in the lemon juice and salt and pepper and then mash to your desired texture. Taste and season some more if needed.

Couldn't get much simpler than that really could it. You can prepare the peas in advance if you like and then place them back on the heat to warm up when they are ready to serve. The butter gives your mushies a rich flavor and creamy texture which when working together with that fresh mint! Why I think you'll find its a flavor combination that is out of this world!

Now you just need some battered items to go with them - well keep your eyes on MattyB Bakes! There might be something on it's way very soon!

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