Mushy peas
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Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, then simmered until the peas are softened and mushy. The mush is seasoned with salt and pepper.[1]
Throughout the British Isles (Northern England and the Midlands in particular) they are a traditional accompaniment to fish and chips. In Northern England they are also commonly served as part of a popular snack called pie and peas (akin to the South Australian pie floater, but with mushy peas instead of a thick pea soup accompanying the meat pie) and are considered to be a part of traditional British cuisine. They are sometimes also packed into a ball, dipped in batter, deep-fried, and served as a pea fritter.[2] Mushy peas can also be bought ready-prepared in tin cans.
Local variants
In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, mushy peas are often served as a snack on their own. In Nottinghamshire they are traditionally accompanied by mint sauce, and sold at open-air events such as fairs or fêtes. In Derbyshire and Nottinghamshire, mushy peas served with chips is called a 'pea mix'. Mushy peas are also popular in Scotland, served with fish and chips, or as a wetter version with vinegar in a bowl.
A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar.
Mushy peas have occasionally been referred to as "Yorkshire caviar".[3]
Artificial colouring
Commercially produced mushy peas contain artificial colourants to make them green—without these the dish would be murky grey.[4] Traditionally the controversial colourant tartrazine (E102) had been used as one of the colourants; however, as recently as 2019 major manufacturers were using a combination of Brilliant Blue FCF (E133) and riboflavin (E101).[5]
See also
References
- ^ Elaine Lemm. Traditional Mushy Peas Recipe. About.com. Retrieved 23 September 2013.
- ^ "Pea fritter". Everything2.com. Retrieved 2 October 2018.
- ^ "48 hours in Bristol / Dining with the locals", The Independent, 26 April 2008
- ^ "The Kitchen Thinker: Food colourings". The Telegraph. 7 February 2011. Retrieved 3 April 2018.
- ^ "Batchelors Original Mushy Peas 300g". Sainsburys. Retrieved 6 January 2020.
