Traditional Mushy Peas Recipe

My Traditional Mushy Peas recipe uses dried marrowfat peas for an authentic taste. This traditional British side dish is exactly how we prepare it in the North of England, where it’s popular as a comforting accompaniment to fish & chips, and savory pies.

Don’t settle for substitutes like mashed fresh green peas – this traditional British dish is the real thing. It’s made with a special type of whole, dried pea called Marrowfat (read below). Marrowfat peas deliver a completely different result, and proper mushy peas taste far better when made with them. The flavor is a delicious and more savory flavor than just mushed fresh peas.

This has been a popular recipe here since 2016 and just like you’ll find in your favorite English pub or chip shops, mushy peas traditionally accompany Fish and Chips or meat pies like Minced Beef or Steak and Ale. Just the way mum and grandma used to (or still does) make them.

Traditional British Mushy Peas History

They are just one of many British recipes that have origins deeply rooted in the culinary traditions of Northern England and the Midlands. They are believed to have emerged as a staple food for working-class families during the 19th century, owing to their simplicity, affordability, and nutritional value. Here’s a closer look at their origins

Mushy Peas Ingredients

It takes just three ingredients to make authentic mushy peas:

• Dried Marrowfat Peas – Only this type of dried pea works for the recipe (read more below). These are the same peas used to make Japanese wasabi peas.
• Baking Soda/Bicarbonate of Soda – Used during soaking, it softens the peas and reduces cooking time.
• Salt – Enhances the flavor

Tips for Making Mushy Peas

• Use the right dried peas.
• Avoid adding salt to the water while cooking, as it can lengthen the cooking time.
• Cook the peas until they reach a perfectly mushy consistency.
• The peas will thicken significantly when they start to cool.
• If the peas are too thick after cooking, add a little water to achieve your desired  consistency.

What are Marrowfat Peas?

Mature peas that are allowed to dry out naturally, making them perfect for this dish because of their creamy texture when cooked. This sets them apart from just mashing regular peas (also known as garden peas) and don’t require a food processor or mashing.  

Their starchy texture is perfect for creating the classic creamy consistency of mushy peas. Fresh or frozen peas, being sweeter and less starchy, don’t break down in the same way and can’t replicate the authentic texture or flavor.

Irish Mushy Peas

Mushy peas are not traditionally an Irish side dish; they are more commonly a staple of British food culture. However, you might occasionally find mushy peas served in Ireland, especially in establishments offering British-inspired dishes or in areas influenced by a mix of cultures.

Marrowfat Peas in Indian Cuisine

Dried marrowfat peas are popular in Indian cuisine and used in various Indian dishes. I often buy dried marrowfat peas from Indian markets when I can’t find them elsewhere.

Mushy Peas Color

You can identify real mushy peas by their color and a chunky texture. They are not bright green, which indicates mashed fresh peas. Instead, they are a duller green color.

Soaking Marrowfat Peas

The best homemade mushy peas are well worth the overnight soaking of the dried peas in boiling water. This done with  the additional of baking soda (bicarbonate of soda) and typically (especially in the UK) when you buy the dried peas they come with a tablet for soaking. This softens them and helps speed up the cooking process.

Adding Baking Soda/Bicarbonate to Mushy Peas While Cooking

Please don’t do this. You only need to add baking soda/bicarbonate when they are soaking. If you add it while they cook, they will absorb the flavor and you don’t want that.

Mushy Peas Additions

Traditionally, nothing is added to the peas but salt. But my mum (and I’ve seen others) adds a little butter for extra creaminess. Also, chopped fresh mint and a little sugar create a delicious flavor combination (like my mint and pea puree). Alternatively, a little ground black pepper or malt vinegar adds a bit of tang.

What to serve with Mushy Peas

Fish and chips are the most popular, along with mince pies and steak and ale pie.

Leftover Mushy Peas

Leftover mushy peas are even better the next day. Serve them on toast, mix them with pesto to make a pasta sauce, or top a baked/jacket potato with them.

If you’ve tried these Traditional Mushy Peas Recipe or any other recipe, leave me a comment below. I love to hear from my readers.