Mushy peas Mushy peas Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash. Sometimes mint is used as a flavouring. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread. All over Britain, but particularly in Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the South Australian pie floater, but with mushy
Mushy peas peas instead of a thick pea soup) and are considered to be a part of traditional British cuisine. Mushy peas can also be bought ready prepared in tin cans. They are sometimes also packed into a ball, deep-fried in batter, and served as a pea fritter. 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 Nottinghamshire, mushy peas served with chips is called a 'pea mix'. Mushy peas are also