Mushy Peas

Method

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1. Put the peas in a large bowl with the bicarbonate of soda and pour the 1.5 litres of cold water over. Soak 12 hours.

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2. Drain and rinse the peas thoroughly under running water for a full minute, until the water runs clear.

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3. Put them in a pan with the litre of fresh water and bring to the boil.

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4. Skim the foam, then simmer, half covered, 45 minutes, stirring occasionally, until they have collapsed.

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5. If they are still holding shape, cook 15 minutes more and crush them against the side of the pan.

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6. Take off the heat and beat in the salt, pepper, sugar and oil.

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7. They should be thick enough to hold a spoon upright. Loosen with a splash of water if not.

   Mark done

Chef’s Tips

• Bicarbonate in the soak. Without it they never break down.
• Rinse for a full minute or they taste of soap.
• Salt at the end only. Early salt toughens the skins.

Pairing Suggestions

• Fish and chips
• Faggots
• Mint sauce

Storage & Reheating

Refrigerated for 4 days. Freezes 3 months. Loosen with water on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.