why make this recipe
This recipe makes proper chip shop style mushy peas. It is simple and true to the taste you get with fish and chips. The peas turn soft, bright green, and a bit mashed. You can make them ahead and warm them when you need them.
introduction
Mushy peas are a classic side for fish and chips or a warm sandwich. They are cheap, easy, and full of pea flavor. If you like simple baked or fried treats, you may also enjoy a plain banana bread with chocolate chips as a sweet follow-up.
how to make Proper Chip Shop Style Mushy Peas
Soak the peas, cook them until soft, then mash them. Keep the texture a bit lumpy or fully smooth—your choice. Add salt and a little lemon juice to lift the flavor. Stir while cooking and add water if the peas look dry.
Ingredients :
- Dried marrowfat peas
- Water
- Salt
- Lemon juice
Directions :
- Soak the dried marrowfat peas overnight in plenty of water.
- Drain and rinse the peas.
- Place the peas in a pot and cover with fresh water.
- Bring to a boil, then reduce heat and simmer until the peas are mushy, about 45 minutes to 1 hour.
- Stir occasionally and add more water if needed.
- Once cooked, mash the peas to your desired consistency.
- Season with salt and add a squeeze of lemon juice before serving.
how to serve Proper Chip Shop Style Mushy Peas
Serve the mushy peas hot next to fish and chips, pies, or on buttered toast. Spoon them onto your plate or put a ladle over fried food. A small wedge of lemon on the side works well.
how to store Proper Chip Shop Style Mushy Peas
Cool the peas to room temperature. Put them in a sealed container and keep in the fridge for up to 3 days. For longer storage, freeze in an airtight bag or container for up to 3 months. Thaw in the fridge and warm slowly on the stove, adding a splash of water if too thick.
tips to make Proper Chip Shop Style Mushy Peas
- Use dried marrowfat peas for the best texture and color.
- Soak peas overnight to cut cooking time and help them cook evenly.
- Stir now and then to stop sticking and to check water level.
- Mash with a potato masher or fork for a more rustic feel, or use a hand blender for a smooth paste.
- Taste and add salt little by little.
variation (if any)
- Add a knob of butter for a richer flavor.
- Mix in a small pinch of mint or parsley for a fresh taste.
- For a creamier version, stir in a little cream or milk at the end.
FAQs
Q: Can I use canned peas instead of dried marrowfat peas?
A: You can, but canned peas will be softer and less sweet. They make a different texture and may not taste like chip shop mushy peas.
Q: How do I get the bright green color?
A: Start with marrowfat peas and avoid overcooking. A splash of lemon juice at the end keeps the color fresh.
Q: Do I need to add sugar or vinegar?
A: No. Traditional mushy peas use salt and sometimes lemon juice only. Sugar or vinegar will change the classic taste.
Q: Can I make these in a slow cooker?
A: Yes. Soak first, then cook on low until soft, checking water level now and then.
Q: How do I reheat frozen mushy peas?
A: Thaw in the fridge overnight, then heat on the stove with a little water or in the microwave until hot, stirring once or twice.
Proper Chip Shop Style Mushy Peas
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: British
- Diet: Vegan
Description
A classic side for fish and chips, these mushy peas are simple to make and bursting with flavor.
Ingredients
- Dried marrowfat peas
- Water
- Salt
- Lemon juice
Instructions
- Soak the dried marrowfat peas overnight in plenty of water.
- Drain and rinse the peas.
- Place the peas in a pot and cover with fresh water.
- Bring to a boil, then reduce heat and simmer until the peas are mushy, about 45 minutes to 1 hour.
- Stir occasionally and add more water if needed.
- Once cooked, mash the peas to your desired consistency.
- Season with salt and add a squeeze of lemon juice before serving.
Notes
Use dried marrowfat peas for the best texture. Soak peas overnight to cut cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
