Minted mushy peas are a British tradition with a fish and chip supper, that are still really popular today.
Rather than using dried marrowfat peas, I've brought this dish right up to date. I'm using frozen garden peas, garlic and crème fraiche. It's so simple to make in less than 10 minutes, with no soaking or lengthy cooking either.
Delicious with home cooked fish and chips, or with any fish dish. They even go well with roast lamb or chicken.
Peas are such a staple British vegetable, not just garden peas, but split peas and marrowfat peas.
Traditionally, mushy peas are made with dried marrowfat peas. These are actually normal peas that have been left to mature in the fields and then dry out naturally. They have a high startch content, which gives them their characteristic mushiness.
However, they do need to be soaked overnight in cold water and then need to be cooked for about 30 minutes. The skins are quite tough, so usually bicarbonate of soda is added, at about a teaspoon for 100 g. This also helps them to retain their colour.
So, this recipe is totally different, and made in a fraction of the time, but still tastes sweet, creamy and delicious!
- Peas - frozen green peas, no need to defrost/
- Garlic - 1 garlic clove.
- Salt - flaked sea salt.
- Pepper - freshly ground black pepper.
- Crème fraiche - full fat or reduced fat. This gives a slight tang to the flavour, compared to cream, which can feel quite heavy.
- Mint - fresh chopped mint. The flavour and strength can be different with the variety you use. Most mint found in grocery shops is spearmint but may also be the stronger peppermint. You may need to add more or less to taste.
See recipe card for quantities.
- Medium saucepan
- Sharp knife
- Potato masher
- Colander or sieve
Peel the garlic clove.
Bring a saucepan of water to the boil and add the salt, peas and garlic.
⏲️ Cooking Time
Let the peas simmer for 4 minutes.
Pick the leaves off the mint stalks and chop finely.
Drain the peas and return to the pan.
Crush the garlic.
💭 Top Tip
- Rather than trying to mash the garlic with the peas, pass it through a garlic press or use the side of a knife to quash it, then finely chop. As the garlic has been cooked then flavour will be much milder and it will be easy to chop.
Add the crème fraiche, pepper, mint and garlic to the peas.
Use a potato masher to roughly combine.
💭 Top Tip
- If you prefer to serve more of a purée then minted mushy peas, then transfer the peas to a liquidiser or food processor, reserving a little of the cooking liquid. They make a delicious accompaniment to seared scallops with chorizo.
Check the seasoning and serve!
🥗 Serve with
- Cod Cheeks with Panko
- Baked Lemon Side of Salmon
- Cod Mornay with Prawns
- Baked Monkfish Tails
- Poor Man's Lobster Thermidor
- Salmon Meunière
- Crème fraiche - a good substitute is soured cream or Greek yogurt. You could also use some cream or butter with a dash of lemon juice instead.
- Spicy - rather than adding mint try half a teaspoon of cayenne pepper or chilli powder or flakes.
- Refrigerator - cool to room temperature, cover and refrigerate for up to 2 days.
- Freezer - store well wrapped for up to 3 months. Crème fraiche has a tendency to split when frozen, like many dairy products, but for a small amount it should be fine.
- To reheat - place in a small saucepan over a low to medium heat for 5 minutes.
Takeaway or sit down fish and chips have been part of the British diet for well over 100 years and it is thought that mushy peas were introduced to the dish as an accompaniment in the 1970's.
However, peas have long been dried like other pulses, so that they can be eaten all year round. Traditionally, yellow split peas were cooked to a smooth mixture and known as pease pudding. It was often served with pork or boiled ham.
More sides dishes to try
- Peas with Lettuce and Bacon
- How to Cook Samphire
- Watercress Sauce
- Celeriac Purée
- Cavolo Nero Kale
- Braised Red Cabbage
Minted Mushy Peas
- Medium saucepan
- Sharp knife
- Potato masher
- 1 clove garlic
- 400 g frozen peas
- 1 tablespoon chopped mint
- 1 tablespoon crème fraiche
- ½ teaspoon salt
- ¼ teaspoon pepper
- Peel the garlic clove.
- Bring a saucepan of water to the boil and add the salt, peas and garlic.
- Let the peas simmer for 4 minutes.
- Pick the leaves off the mint stalks and chop finely.
- Drain the peas and return to the pan.
- Crush the garlic.
- Add the crème fraiche, pepper, mint and garlic to the peas.
- Use a potato masher to roughly combine.
- Check the seasoning and serve
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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