Minty Mushy Peas

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great[ with fish, meat or even as a vegetarian dish with a big dollop of butter on top.]

Total Time:
10 min
5 min
5 min

4 servings

  • 2 tablespoons olive oil
  • 1 bunch spring onions, chopped
  • 1 handful fresh mint, leaves picked
  • 1 pound (500 grams) frozen peas
  • 2 large knobs butter
  • Sea salt and freshly ground black pepper
  • Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

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3.8 9
Loved it! Had something similar in Scotland this summer while on vacation and loved it. Found this recipe and it was a great success with the whole family! Helene, Canada item not reviewed by moderator and published
These are not Mushy Peas, Mushy Peas are made with marrowfat peas not garden peas. item not reviewed by moderator and published
Mint and peas is a perfect combo and this recipe keeps it simple and flavorful. I think it's the green onions that really makes it. item not reviewed by moderator and published
I was born and raised in the Midlands of England, where mushy peas was a regular accompaniment to fish ?n chips or meat pie ?n chips. Mushy peas are made from dried marrowfat peas which have been soaked overnight in water, with sodium bicarbonate as a softening agent. They are then rinsed and simmered in water with salt and sugar. ?Marrowfat? peas are left in the field to grow big and old for the specific purpose of drying them and were a winter staple before the advent of freezers. I buy Batchelors brand at my local British food market. Be warned; they are definitely an acquired taste, which is probably why Londoners copied the dish with a makeshift version. item not reviewed by moderator and published
easy to make and delicious item not reviewed by moderator and published
Frozen peas are a great staple and this makes them special. Loved it with grilled salmon and roasted potatoes. Makes sure to not skimp on the butter! item not reviewed by moderator and published
Guess the other two reviewers missed watching the episode where Jamie mentions this is a traditional English sidedish...thus he did not make up the name...and at least it is not spotted "dog", lol. Is also good without being mashed if, like me, you are not fond of how the English mash their peas before they eat them. item not reviewed by moderator and published
Was cooking some chicken with ginger and mint, and because I rarely keep mint in stock I needed a side dish to utilize the rest of it. Was a little skeptical about this recipe because the name does not sound too appetizing, but I love The Naked Chef's quirky recipes, so I gave it a try.. This was surprisingly delicious... I couldn't stop eating it and marveling over how good the flavors meshed together. I used shallots instead of onions. Very good and interesting side dish. item not reviewed by moderator and published
Firstly, I don't think any vegetable recipe should have the word "mushy" in it. This was a very nice veggie dish that really came together despite my tired green onions and pathetic mint. I was a bit skeptical, but as it whirled around in the food processor and I added salt and pepper, some magic occurred. It was also helped by excellent butter. Can't wait to try this again with good ingredients... item not reviewed by moderator and published

This recipe is featured in:

Spring Produce Guide