How To Make Traditional Mushy Peas
How To Make Traditional Mushy Peas is a easy British recipe that serves 4. 120 calories per serving. Recipe by Ashley FoodTube on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $24.81 total, $6.20 per serving
Ingredients
- 500 g Dried Marrowfat Peas (Rinse before soaking; traditional pea for authentic mushy peas)
- 11 g Bicarbonate of Soda (Approximately 1 tsp; helps soften peas during soak)
- 600 ml Cold Tap Water (For soaking peas; use cold water to keep peas firm while they absorb)
- 800 ml Cold Tap Water (For cooking peas)
- 1 tsp Granulated Sugar (Balances the earthy flavor)
- 1 tsp Salt (Season to taste)
- 3 Fresh Mint Stalks (Whole stalks; give the classic minty flavor)
- 1 tbsp Fresh Mint Leaves (Finely chopped for finishing)
Instructions
Make Bicarbonate Solution
In the large bowl, dissolve 11 g of bicarbonate of soda in 600 ml of cold tap water, stirring until fully incorporated.
Time: PT5M
Soak the Peas
Add the 500 g of dried marrowfat peas to the bowl, stir to ensure all peas are submerged, then cover with cling film and let sit at room temperature for 12 hours.
Time: PT12H
Rinse the Peas
After 12 hours, pour the peas into a fine mesh sieve, discard the soaking water, and rinse the peas thoroughly under cold running water.
Time: PT5M
Combine Cooking Ingredients
Transfer the rinsed peas to a large saucepan. Add 800 ml cold tap water, 1 tsp sugar, 1 tsp salt, and the three fresh mint stalks.
Time: PT5M
Cook the Peas
Place the saucepan over low to medium heat. Bring to a gentle simmer, then maintain a low simmer for 45 minutes, stirring occasionally, until the peas are very soft and the mixture thickens to a dropping‑consistency.
Time: PT45M
Temperature: low to medium
Finish with Fresh Mint
Remove the mint stalks, discard them, and stir in the finely chopped fresh mint leaves. Give a quick mix to distribute the herb evenly.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 0.5 g
- Fiber
- 5 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Dried Marrowfat Peas: Dried green split peas, Canned mushy peas (adjust water accordingly)
- Instead of Bicarbonate of Soda: Baking soda
- Instead of Granulated Sugar: Honey (use less), Maple syrup (use less)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Fresh Mint Stalks: Mint extract (1/4 tsp), Fresh basil for a different herb note
- Instead of Fresh Mint Leaves: Mint extract (a few drops), Fresh parsley for color only
Equipment Needed
- Large Bowl
- Cling Film
- Fine Mesh Sieve
- Large Saucepan
- Wooden Spoon
- Measuring Cups and Spoons
- Chef’s Knife
Critical Steps — Do Not Skip
- Soaking the peas for a full 12 hours with bicarbonate ensures they become plump and cook quickly.
- Cooking until the peas reach a dropping‑consistency; this texture is essential for authentic mushy peas.
- Finishing with fresh chopped mint right before serving for maximum aroma.
Chef Tips from the Video
- Use cold water for both soaking and cooking; it helps the peas retain their shape before they break down.
- Bicarbonate of soda not only softens peas but also helps preserve their bright green colour.
- For an extra‑smooth texture, blend the cooked peas briefly with an immersion blender, but traditional mushy peas are left slightly chunky.
Troubleshooting
Peas are still hard after the 45‑minute cook.
Add 100 ml more water, cover the pan, and continue simmering for another 10‑15 minutes.
The mixture is too watery and not thick enough.
Uncover the pan and simmer for an additional 10‑15 minutes, stirring frequently.
Mushy peas taste flat.
Adjust seasoning with a pinch more salt and a touch more sugar; finish with extra fresh mint.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on low heat, adding a splash of water if needed.
Freezer: Freeze in portion‑sized bags for up to 2 months. Thaw in the refrigerator and reheat as above.
Room temperature: Not recommended; peas can spoil quickly at room temperature.
Make-Ahead Tips
- Mushy peas improve in flavor after a few hours in the fridge; make them a day ahead.
- When reheating, add a tablespoon of water per cup to restore the creamy texture.
Frequently Asked Questions
What is the cultural significance and history of mushy peas in British cuisine?
Mushy peas are a traditional British side, especially popular in the North of England. They originated as a humble, inexpensive accompaniment for fish and chips, providing a nutritious, protein‑rich element to the meal.
What are the traditional regional variations of mushy peas in the United Kingdom?
In Scotland and northern England, mushy peas are often made with marrowfat peas and a generous amount of fresh mint. Some southern regions add a splash of cream or use split peas for a smoother texture.
How are mushy peas traditionally served in British fish and chip shops?
They are served hot in a small bowl or paper cup alongside battered fish, chips, and sometimes a wedge of lemon, providing a sweet‑minty contrast to the fried foods.
What occasions or celebrations is mushy peas traditionally associated with in British culture?
Mushy peas are a staple at casual gatherings, seaside picnics, and traditional pub meals. They also appear on the menu during British holidays like Bonfire Night when fish and chips are a popular comfort food.
What other British dishes pair well with mushy peas?
Mushy peas complement battered fish, fried cod, steak and kidney pie, and even a full English breakfast. They also work nicely with grilled sausages or a simple roast dinner for added colour and freshness.
What makes mushy peas special or unique in British cuisine?
The combination of soft, buttery peas with bright mint creates a distinctive sweet‑herb flavor that balances fried foods. Using marrowfat peas and a touch of bicarbonate gives them a velvety texture that is hard to replicate with other legumes.
What are the most common mistakes to avoid when making mushy peas at home?
Common errors include under‑soaking the peas, which leaves them hard, and over‑cooking, which can turn them mushy and lose the bright green colour. Also, forgetting the fresh mint results in a flat‑tasting side.
Why does this mushy peas recipe use bicarbonate of soda instead of plain water for soaking?
Bicarbonate raises the pH of the soaking water, softening the pea skins faster and helping retain a vivid green colour, which is essential for the classic appearance of mushy peas.
Can I make mushy peas ahead of time and how should I store them?
Yes, mushy peas can be prepared a day ahead. Cool them quickly, store in an airtight container in the refrigerator, and reheat gently on low heat, adding a splash of water to restore the creamy consistency.
What does the YouTube channel Ashley FoodTube specialize in?
The YouTube channel Ashley FoodTube focuses on approachable home‑cooking tutorials, often highlighting classic comfort foods and simple techniques that make traditional dishes accessible to everyday cooks.
How does the YouTube channel Ashley FoodTube's approach to British cooking differ from other cooking channels?
Ashley FoodTube emphasizes step‑by‑step clarity, minimal equipment, and budget‑friendly ingredients, whereas many other channels may use more elaborate setups or premium products. The channel aims to demystify classic British recipes for home cooks.
Last updated: September 2, 2026
