Mushy peas


Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate, then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, then simmered until the peas are softened and mushy. The mush is seasoned with salt and pepper.
Throughout the British Isles they are a traditional accompaniment to fish and chips. In Northern England they are also commonly served as part of a popular snack called pie and peas and are considered to be a part of traditional British cuisine. They are sometimes also packed into a ball, dipped in batter, deep-fried, and served as a pea fritter. Mushy peas can also be bought ready-prepared in tin cans.

Local variants

In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, mushy peas are often served as a snack on their own. In Nottinghamshire they are traditionally accompanied by mint sauce, and sold at open-air events such as fairs or fêtes. In Derbyshire and Nottinghamshire, mushy peas served with chips is called a 'pea mix'. Mushy peas are also popular in Scotland, served with fish and chips, or as a wetter version with vinegar in a bowl.
A variant is parched peas – carlin peas soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar.
Mushy peas have occasionally been referred to as "Yorkshire caviar".

Artificial colouring

Commercially produced mushy peas contain artificial colourants to make them green - without these the dish would be murky grey.
Traditionally the controversial colourant Tartrazine had been used as one of the colourants, however as recently as 2019 major manufacturers were using a combination of Brilliant Blue FCF and Riboflavin.