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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.