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 effect. The use of artificial colours results in bright green mushy peas. Pure mushy peas, with no colouring, tend to form a more grey-green end product. Sodium bicarbonate (E500) is often added to soften the peas to enhance the colour and to inhibit fermentation during soaking, which reduces later flatulence in consuming said foods. The British Food Standards Agency, on 28 April 2008, asked for a voluntary ban on artificial food colourings and suggested that the ban would be practical by the end of 2009. This would mean that certain foods, including mushy peas, would need to be free of