In article >, says...
> > 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
> >
> >
>
> Thanks for all that, Janet UK. So...I havent' had authentic ones
> yet but I will go for them. Need to find those specific peas,
> evidently.
>
> I'm glad I asked. You explained it all. This computer won't open
> that link (the annoying all new security stuff) but I'm sure my
> annoying laptop in the other room will get it. Actually would be
> nice if you could go ahead and post it here so I can save it here
> in my recipe folder.
>


quote from link

"
8 ounces/225 grams dried marrowfat peas
2 tablespoon baking soda
Salt (to taste)
Pepper (to taste)
Sugar (to taste)

Place the peas in a large bowl or stock pot, the peas will swell and so
need plenty of room to expand. Add the baking soda and cover with 1/2
pint boiling water and stir to make sure the baking soda has dissolved.
Add the peas and leave to soak overnight, or for a minimum of 12 hours.

Drain the peas in a colander, then place in a large saucepan cover peas
in cold water, bring to boil, simmer till tender soft and mushy, add
seasoning.

Cooked mushy peas keep well for a few days in a refrigerator and also
freeze well, so make a large batch and freeze in portion sizes.

Do not confuse mushy peas with pea puree as a Pea Purée recipe is made
with fresh or frozen garden peas and fresh mint leaves ( a lovely
combination). The peas are cooked quickly and then mashed unlike mushy
peas, which as you can see in the recipe above, the peas are long slow
cooked."

If you can open it there's an excellent good video here (by a
northerner who knows what he's talking about)


https://www.youtube.com/watch?v=ibA6ogZ_ASY

Janet UK