Molly's Mushy Peas

Ooh, these are easily the most excellent when it comes to mushy peas for “Fish ‘n’ Chips”

1. 1

   Soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda overnight at least 12 hours.

2. 2

   Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with water, (about an inch or so above the peas).

3. 3

   Cover and bring to the boil.

4. 4

   Once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.

5. 5

   Part way through, check the top of the cooking liquid and skim off any foam.

6. 6

   The peas should be soft and mushy in texture but not too dry.

7. 7

   If they are wet, continue cooking over the heat with the lid off to dry out a little.

8. 8

   Beat in the butter and season, season only at the end, as if you do so before that the peas will be tough.

9. 9

   Add a little water to the mixture to loosen the mushy peas to the consistency you like.

10. 10

    Mushy peas freeze well.