How to Make Perfect Mushy Peas with Mint Sauce

Ingredients

• 300 g Dried Marrowfat Peas (Soak 12 hours with 1 tsp bicarbonate of soda; rinse well before cooking)
• 1 tsp Bicarbonate of Soda (Helps soften the peas during soaking)
• 2 bunches Fresh Mint Leaves and Stalks (Use both leaves and tender stalks; roughly chop before steeping)
• 150 g Granulated Sugar (Standard white sugar for the mint sauce)
• 150 ml White Wine Vinegar (Can substitute with cider vinegar; provides tanginess)
• 150 ml Water (For the mint sauce; additional water may be added to peas for desired consistency)
• 15 g Salt (Regular cooking salt; adjust to taste)

Instructions

1. Soak the Peas

   Place the dried marrowfat peas in a large bowl, add enough cold water to cover them, stir in 1 level tsp of bicarbonate of soda, and let soak for 12 hours at room temperature, covered.

   Time: PT12H

   Temperature: 20°C

2. Rinse the Peas

   Drain the soaked peas in a colander and rinse under running water, changing the water several times until it runs clear to remove any residual bicarbonate.

   Time: PT5M

3. Prepare the Mint

   Pick the mint leaves from the stalks, discard any wilted parts, then roughly chop the leaves and tender stalks on a cutting board using a chef's knife.

   Time: PT10M

4. Combine Sauce Ingredients

   In the small saucepan, combine 150 g granulated sugar, 150 ml water, 150 ml white wine (or cider) vinegar, and the chopped mint. Stir to dissolve the sugar.

   Time: PT5M

5. Heat Mint Sauce

   Bring the mixture to a rolling boil over medium heat, then immediately turn off the heat and let the sauce sit to cool to room temperature.

   Time: PT5M

   Temperature: 100°C

6. Cook the Peas

   Return the rinsed peas to the saucepan, add 1 pint (473 ml) of freshly boiled water, bring to a gentle simmer, then cover and cook for 40 minutes, stirring occasionally to break down the peas.

   Time: PT40M

   Temperature: 90°C

7. Drain Excess Liquid

   If there is more liquid than you like, drain the peas using the colander and return them to the pot.

   Time: PT2M

8. Add Mint Sauce

   Stir the cooled mint sauce into the cooked peas until evenly distributed.

   Time: PT3M

9. Season and Adjust

   Season with about 15 g (handful) of salt, taste, and add a little extra water if the peas seem too dry. Mix gently.

   Time: PT2M

10. Serve

    Spoon the mushy peas into small paper cups or ramekins and serve warm as a side dish.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

25 g

Fat

0 g

Fiber

5 g