About this recipe:Mushy peas are a staple in Lancashire and are practically required for a complete fish and chip supper. So popular have these peas proved, that they are now served throughout most of the country and are associated with fish and chips.
Simple to produce, they are basically dried marrowfat peas soaked overnight with bicarbonate of soda and salt, simmered up to produce a thick lumpy soup style dish. Currently the UK ministry of food requires commercial producers of mushy peas to remove the food colouring from them. This is slightly unfortunate as without the bright green food colouring, the peas usually are just grey and slightly unappetising.
In places such as Nottingham at the goose fair, they are sold on their own. Mint may also be added to the peas to produce a tasty snack.
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Add the peas, 1 teaspoon of salt and 2 teaspoons of bicarbonate of soda to a bowl. Add boiling water to the bowl. The liquid will usually go frothy. Put aside for at least four hours, but preferably overnight.
Rinse the peas using cold water until the water becomes clear. Put into a pan and add 1 teaspoon of salt and 3 teaspoons of sugar and the water. You may also add the food colouring at this stage if you wish.
Simmer very gently for a couple of hours stirring occasionally to stop the peas sticking to the pan. Do not let the peas boil. The peas will start to resemble very lumpy thick soup. Serve when ready.