Morrisons Marrowfat Peas, 500 g

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Add the yellow split peas to a large heatproof bowl and cover with the boiling water. Cover and leave to soak for 24 hours. Proper mushy peas do not need to be blended or mashed. They break down to their soft and creamy consistency naturally. Why make this recipe? Mushy peas are naturally vegan and gluten-free. They are also low in fat and count towards your five-a-day. Loaded with Vitamin A, C, B1, Iron and Phosphorous and rich in protein and fibre, these peas are highly nutritious. Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda

Be aware that if you come across a so-called recipe for mushy peas that uses garden peas what you will actually end up with is crushed peas or pureed peas. The texture and flavour will be entirely different. Being totally honest, I’m not a huge fan of such recipes as I find that, once mashed, the skin on garden peas can be hard to digest (cough cough).Step 4: Put the peas into a clean pan and add ⅔ of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and creamy. Add more of the remaining water if necessary to keep the texture loose and loose

Add the onion, garlic, ground and fresh coriander, cumin, cayenne pepper, the beaten egg yolk and season well. By the way, baking powder cannot be used in place of the bicarb – it does not soften the peas liking baking soda does. Step by Step Instructions Tinned mushy peas also typically include added sugar, whereas this recipe does not, so these homemade peas are healthier. Prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them. Allow to soak for at least 6 hours, but preferably 12 Expect homemade mushy peas to have a slightly murky colour compared to those comercially made. Many manufacturers disguise this natural colour by adding food colouring. I don’t advocate adding green colouring to this recipe as it serves no real purposeYou can buy mushy peas in tins, but when catering for more than just 2 people, this is neither a cost-effective, nor a particularly environmentally friendly way to proceed. Dried marrowfat peas are normal green peas that have been left to mature and dry out on the vine before they are harvested. They contain a high proportion of starch, which lends itself to the celebrated soft and creamy texture of mushy peas. Over the years I’ve noticed that there’s some confusion over what proper mushy peas are. They are sometimes mistaken for mashed garden peas . But they are not the same thing at all. So to set the record straight, I’ve devised this detailed traditional homemade mushy peas recipe. I hope you find it useful. What are Mushy Peas? The mushy peas are ready when they are soft, perhaps with a little texture and bite, but they should certainly not be chewy or hard. If in doubt, cook a little longer Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoning to your personal tastes

Step 2: Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoningto your personal tastesYour peas may take more or less time to cook than the recipe specifies depending how long they have soaked for and how much water your peas have managed to absorb I cannot wait to whip up this mushy peas recipe on Bonfire Night, which we always celebrate at home. If you are looking for ideas on how to cater for Bonfire Night, read my guide. This recipe is straightforward but does take some advance planning since the marrowfat peas need to be soaked for a significant length of time. To ensure success keep in mind the following suggestions: As previously explained, using fresh or frozen garden peas will not produce real mushy peas, just pea puree or mash. The texture and taste of which bears no resemblance to proper mushy peas at all. Mushy peas are dried marrowfat peas that have been soaked in water and bicarbonate of soda and then cooked until they turn soft and creamy.