In article >, says...
>
> Would you official UKers kindly post your recipe for "mushy
> peas?" I like them but not sure I have been making them the
> "official" way.

You can't turn tender wimpy little fresh or frozen peas into mushy
peas. Mushy peas are the lumberjacks of the pea world, hardmen who have
to be tamed.


They start with a special kind of pea called marrowfat pea which is
picked at a later stage of growth, so larger more solid and tougher,
then it's dried.

https://www.thespruceeats.com/tradit...-recipe-435950

quote

"Love them or hate them there is no denying that t traditional mushy
peas are an intrinsic part of British food favorite, fish and chips or
with hot pies. There are many impostors out there using frozen and even
fresh peas; none comes even close to the real thing.

And just what is that real thing?

Real traditional mushy peas are made using dried marrowfat peas that
require and overnight soaking, and a long slow cooking. The result.
Exactly as the name implies, mushed-up peas. Bicarbonate of soda is
added to the peas while cooking and it this which causes the peas to
explode and create the required mush. For some, it is this texture which
is disliked, but fans will tell you, the soft, melting texture of the
peas is lovely when eaten with freshly cooked hot chips, or a pie fresh
from the oven. And if you are eating your mushy peas with a pie, then
try a drizzle of mint sauce on top, delicious."

The method follows on the website. I'll post it if you can't open the
link.

You can't make mushy peas from scratch in a hurry but luckily for us,
we can buy tins of mushy peas cooked and ready to heat and serve, and
that's what I do.

Janet UK