How To Make Chip Shop Mushy Peas For National Mushy Pea Day! My Favourite Holiday
How To Make Chip Shop MUSHY PEAS For National Mushy Pea Day! My Favourite Holiday! is a easy British recipe that serves 4. 412 calories per serving. Recipe by The Teesside Chef on YouTube.
Prep: 12 min | Cook: 62 min | Total: 1 hr 29 min
Cost: $1.05 total, $0.26 per serving
Ingredients
- 500 grams Dried Peas (soak overnight with baking soda)
- 1 tablespoon Baking Soda (heaped tablespoon; helps soften peas during soak)
- as needed liters Water (cold water for soaking; boiling water for cooking)
- 1 teaspoon Salt (add near the end of cooking; adjust to taste)
Instructions
Soak Peas Overnight
Place 500 g dried peas in a bowl, add a heaped tablespoon of baking soda, cover with plenty of cold water and stir. Cover the bowl with a tea towel and let soak overnight (8‑12 hours).
Time: PT5M
Drain and Rinse
The next morning, pour the peas into a colander, discard the soaking water and rinse the peas thoroughly under running water.
Time: PT2M
Add Boiling Water
Bring a kettle of water to a rolling boil. Transfer the drained peas to a large saucepan and pour the boiling water over them until the water level is about 1‑1.5 inches above the peas.
Time: PT5M
Simmer Gently
Place the saucepan on low heat, bring to a gentle simmer, cover with a lid and cook for 45‑60 minutes, stirring occasionally to prevent the peas from sticking to the bottom.
Time: PT55M
Temperature: 90°C
Season with Salt
When the peas are soft (test with a fork), add 1 teaspoon of salt and stir. Taste and add more salt if desired, then continue cooking for another 5 minutes to let the seasoning absorb.
Time: PT5M
Temperature: low
Adjust Consistency
If the peas look too thick, add a splash of hot water and stir until you reach a smooth, slightly thick but spoon‑able consistency.
Time: PT2M
Serve
Serve the mushy peas warm alongside chips, fish, or as a side to any British comfort meal.
Time: PT0M
Nutrition Facts
- Calories
- 412
- Protein
- 25g
- Carbohydrates
- 62g
- Fat
- 1.3g
- Fiber
- 17.5g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Allergens: Peas
Ingredient Substitutions
- Instead of Dried Peas: Frozen peas (not recommended for authentic texture)
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Large Saucepan
- Bowl
- Colander
- Kettle (optional)
- Measuring Spoon
- Wooden Spoon
- Stove
- Timer (optional)
Critical Steps — Do Not Skip
- Soak dried peas overnight with baking soda
- Do not add salt until peas are fully softened
- Simmer gently with lid on to avoid over‑cooking
- Stir occasionally to prevent peas from sticking
Chef Tips from the Video
- For an extra bright green hue, blend in a tablespoon of spinach puree (optional).
- If you prefer a smoother texture, finish with an immersion blender.
- A tiny drizzle of good quality olive oil just before serving adds a luxurious mouthfeel.
Troubleshooting
Peas are still hard after 60 minutes.
Check that the water fully covered the peas and that the simmer was gentle but steady. Add a little more hot water and continue cooking until soft.
Peas become too mushy or break apart.
Reduce simmer time and stir gently. Use a slightly larger pot so peas have room to move without crushing.
Peas stick to the bottom of the pan.
Stir more frequently and ensure the heat is low. Adding a splash of water can loosen any stuck bits.
Flavor is bland.
Adjust seasoning with additional salt or a pinch of smoked paprika for depth. A drizzle of olive oil can add richness.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Portion into freezer‑safe containers and freeze for up to 2 months.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Cook the peas a day ahead and reheat gently on the stove.
- Portion and freeze for later use; thaw in the fridge before reheating.
- Add a splash of water when reheating to restore the desired consistency.
Frequently Asked Questions
What is the cultural significance and history of chip shop mushy peas in British cuisine?
Mushy peas have been a staple of British fish‑and‑chip shops since the early 20th century, originally made from dried marrowfat peas. They are a comforting, inexpensive side that symbolizes the classic seaside snack and is celebrated on National Mushy Peas Day each November.
What traditional regional variations of mushy peas exist within the United Kingdom?
In Scotland, mushy peas are often served with a splash of malt vinegar, while in the North of England some chip shops add a pinch of food‑colouring for a brighter green. Some coastal towns also mix a little mint for a fresh twist.
How are chip shop mushy peas traditionally served in British fish‑and‑chip shops?
They are typically spooned into a small paper or plastic cup and placed alongside battered fish and thick‑cut chips. The peas are served warm, lightly salted, and sometimes topped with a drizzle of malt vinegar or a dash of pepper.
What occasions or celebrations is chip shop mushy peas traditionally associated with in British culture?
Mushy peas are a regular part of a traditional British takeaway meal, but they also feature in seaside festivals, football match gatherings, and on National Mushy Peas Day (the second Friday of November) where fans celebrate the humble side.
How does chip shop mushy peas fit into the broader British comfort food tradition?
Mushy peas embody the British love of simple, hearty, plant‑based sides that complement fried foods. Their creamy texture and mild flavor balance the salty crispness of chips and fish, making them an essential component of the classic British comfort plate.
What are the authentic traditional ingredients for chip shop mushy peas versus acceptable substitutes?
Authentic mushy peas use dried marrow‑fat peas, baking soda for soaking, and plain salt for seasoning. Acceptable modern substitutes include using frozen peas (though texture differs) or adding a pinch of spinach for colour, but traditionalists avoid food‑colouring and dairy additives.
What other British dishes pair well with chip shop mushy peas?
Mushy peas pair perfectly with battered fish (like cod or haddock), steak‑and‑kidney pie, sausage rolls, and of course the classic chips. They also complement a full English breakfast when served alongside baked beans and grilled tomatoes.
What are the most common mistakes to avoid when making chip shop mushy peas at home?
Common errors include adding salt too early (which can toughen the skins), cooking the peas on high heat causing them to break apart, and not soaking the peas long enough. Also, forgetting to stir can lead to the peas sticking and burning at the bottom.
Why does this chip shop mushy peas recipe use baking soda during the soak instead of plain water alone?
Baking soda raises the pH of the soaking water, which softens the pea skins more quickly and helps the peas swell to double their weight. This results in a smoother, creamier mash without the need for prolonged cooking.
Can I make chip shop mushy peas ahead of time and how should I store them?
Yes, you can cook the peas a day ahead. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if they have thickened.
What does the YouTube channel The Teesside Chef specialize in?
The YouTube channel The Teesside Chef focuses on British comfort food, regional specialties, and practical home‑cooking tutorials with a humorous, down‑to‑earth style.
How does the YouTube channel The Teesside Chef's approach to British cooking differ from other UK cooking channels?
The Teesside Chef blends traditional recipes with witty commentary and often highlights the cultural backstory of dishes, whereas many other UK channels prioritize polished production values over storytelling.
Last updated: September 1, 2026
