← Nouns Cooking · British & Irish

Ingredients

• 250 g Dried marrowfat peas
• 1 tsp Bicarbonate of soda
• 1 l boiling water, for soaking, plus more for cooking
• 25 g Butter
• 1 pinch Sugar
• 1 handful Mint, finely chopped (optional)
• Salt

Method

1. Put the peas in a large bowl with the bicarbonate of soda and pour over the boiling water. Stir, cover and leave to soak for 12 hours or overnight.
2. Drain the peas, rinse well and put them in a pan with enough fresh water to cover by about 2 cm.
3. Bring to the boil, then simmer gently for 25–30 min, stirring often towards the end, until the peas collapse into a thick mush. Add a splash of water if they catch on the bottom.
4. Beat in the butter, sugar and plenty of salt, and the mint if you like. Serve hot with fish and chips and a splash of malt vinegar.

Tips

• Swap the butter for a little oil to make them vegan.
• They thicken as they cool; loosen with hot water when reheating.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Jamie Oliver