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Mushy Peas    Veg  HT  ACC  English  90mins plus soaking



Serves  4    Hot  Vegetarian  Vegetables Accompaniment Gluten Wheat  Free  Eggless   England  British  Europe




225g/8oz Dried Marrowfat Peas

Cold Water

25g/1oz Butter

2 tbsp Cream (Optional)

Salt and Black Pepper




1. Place the peas in a very large bowl and cover with about 4 times the amount of water. Soak for at least 5 hours (preferably overnight). 

2. Discard any peas which are floating and rinse the remaining peas well in a colander.

3. Place the drained peas in a medium sized saucepan, Bring to the boil then reduce the heat, cover and simmer for 1 hours or until very soft, stirring occasionally and adding more water if necessary.

4. Drain any excess water and return the peas to the pan over a low heat to dry them off. 

5. Add the butter, salt, black pepper and cream if using, and beat with a wooden spoon until quite smooth but not pureed. Serve immediately.

Tinned marrowfat peas can be used. Just heat thoroughly then proceed from Step 4. The same texture is not achieved with frozen peas.

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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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