Mushy peas

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A British meal of fish and chips served with mushy peas in the ramekin on the right.

Mushy peas are dried marrowfat peas which are first soaked overnight in water and then simmered with a little sugar and salt until they form a thick green lumpy soup. Sometimes mint is used as a flavouring. Green colouring is often used. This is typically achieved by adding the yellow and blue additives, E102 and E133, which together produce the green 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 is often added to soften the peas to enhance the colour and to inhibit fermentation during soaking, which reduces later flatulence. They are a traditional northern English accompaniment to fish and chips. All over Northern England they 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 tinned cans. They are also sometimes served in batter as a pea fritter.^[1]

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 the additive, otherwise the item might be removed from sale.^[2] Mushy peas present a particular problem since there is presently no^{[verification needed]} alternative to tartrazine (E102), that gives it the bright green colour. Without the colourant the dish would be murky grey. Ministers have stated that they will pursue a ban through law if food manufacturers do not phase out the food colourings.^[3]

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 fêtes. In Derbyshire mushy peas served with chips is called a 'pea mix'.

A variant (particularly popular around Bolton, Greater Manchester and Preston, Lancashire) 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.

References

See also

Wikibooks Cookbook has a recipe/module on Mushy Peas

• Black Peas
• British cuisine
• Pease pudding
• fish and chips

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