Ingredients:
- 9 oz (250 g) Dried Marrowfat Peas
- 4 cups (1 Litre) Cold Water (for soaking)
- 1 teaspoon (5 g) Bicarbonate of Soda (Baking Soda)
- 2 cups (500 ml) Fresh Water or Vegetable Stock
- 2 tablespoons (30 g) Unsalted Butter (optional, omit for vegan)
- ½ to ¾ teaspoon Fine Sea Salt, or to taste
- Pinch Freshly Ground Black Pepper, or to taste
- 1 teaspoon Fresh Mint Sauce or finely chopped fresh mint (optional)
Instructions:
- Rinse the marrowfat peas in a colander under cold running water. Transfer the peas to a large bowl and cover them generously with cold water (they will triple in size). Stir in the 1 teaspoon of bicarbonate of soda until dissolved. Leave the peas to soak at room temperature for a minimum of 12 hours, up to 24 hours.
- Drain the soaked peas completely in a colander. Rinse the peas vigorously under cold running water for 2-3 minutes. This crucial step removes any residual bicarb and prevents a soapy taste.
- Transfer the thoroughly rinsed peas to a heavy-bottomed saucepan. Add the 2 cups (500 ml) of fresh water or vegetable stock. The liquid should cover the peas by about 1 inch. Add a pinch of salt.
- Bring the peas to a rolling boil over medium-high heat. Immediately reduce the heat to the lowest setting (a gentle simmer). Cover the pan loosely with a lid.
- Simmer for 45 to 60 minutes, stirring occasionally to prevent sticking. The peas are ready when they have completely broken down and thickened into a creamy, vibrant green mash.
- If the consistency is too thick, add a splash more hot water or stock to loosen it. If too wet, remove the lid and simmer gently for 5 minutes.
- Remove the pan from the heat. Stir in the butter (if using), the remaining salt, pepper, and the optional mint sauce or fresh mint.
- Use a potato masher or the back of a wooden spoon to break down any remaining whole peas until you reach the desired smooth-but-lumpy 'mushy' texture. Taste and adjust seasoning before serving immediately, traditionally alongside fish and chips.