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
Black peas Lancashire black peas, Carlin peas are fried with butter or dripping for a few minutes after boiling. They are often boiled for an hour rather than being slow boiled for up to three hours. They are also served fried and seasoned with vinegar and black pepper, but sometimes with rum and brown sugar. It has been suggested that the name "Carlin" comes from "Carling Sunday" or "Care Sunday" after the population of Newcastle were saved from starvation in a siege of 1327 or 1644 when a ship arrived from Norway with a cargo of these peas on that day. A