Mushy peas
Mushy peas are dried marrowfat peas which are first soaked and then simmered with a little sugar, salt and a touch of mint, until they form a green lumpy soup. Green colouring is often used. (The more pure the mushy peas, the less obviously bright the colour - peas with few additives tend to form a more grey-green end product). Sodium bicarbonate is often added to soften the peas, enhance the colour and to inhibit fermentation during soaking which reduces later flatulence. They are a very traditional northern English accompaniment to fish and chips, or in the north-west are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas can also be bought in tins. They are also sometimes served in batter as a pea fritter.
Commonly known in Yorkshire as Yorkshire Caviar, and in Lancashire as, you guessed it, Lancashire Caviar, as served at the Lancaster House Hotel, Lancaster.
Local variants
In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, they are often served as a snack on their own. They are traditionally accompanied by mint sauce, and sold at open-air events such as fairs or fetes.
In north-west England (Cheshire/Merseyside areas), they are commonly served with two fried eggs on top as a latenight snack.
A Lancashire variant (particularly popular around Bolton and Preston) is parched peas – carlin peas (also known as maple peas, or black peas) are soaked and then boiled slowly and for a long time; the peas are traditionally served with vinegar.
They can also be served with boiled bacon joints.
See also
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