Traditional British Mushy Peas

Mushy peas are the traditional accompaniment to authentic British fish and chips. In the UK they would be traditionally made using marrowfat[ peas, but this version uses much more readily available dried split green peas.]

Total Time:
8 hr 45 min
5 min
8 hr
40 min

6 servings

  • 2 cups dried split green peas
  • 1 tablespoon baking soda
  • Salt
  • 2 tablespoons unsalted butter, at room temperature
  • Fish and chips, for serving
  • Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.

  • Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.

  • Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.

  • Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.

  • Serve immediately with fish and chips, or cool and store for up to 3 days.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    This recipe is featured in:

    Comfort Food On the Road