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| Place of origin | United Kingdom |
|---|---|
| Region or state | England |
Mushy peas are driedmarrowfat peas which are first soaked overnight in water withbaking soda, and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, and then simmered until the peas are softened. The mush is seasoned withsalt and pepper.[1]
ThroughoutEngland andScotland they are a traditional accompaniment tofish and chips. In Northern England they are also commonly served as part of a popular snack calledpie and peas (akin to the South Australianpie floater; but instead of the thickpea soup of the floater, in pie and peas it is mushy peas which accompany themeat pie) and are considered to be a part of traditionalBritish cuisine. They are sometimes also packed into a ball, dipped inbatter,deep-fried, and served as a peafritter.[2] Mushy peas can also be bought ready-prepared intin cans.
InYorkshire,Nottinghamshire,Derbyshire and parts ofLincolnshire, mushy peas are often served as a snack on their own. In Nottinghamshire they are traditionally accompanied bymint sauce, and sold at open-air events such asfairs orfêtes. In Derbyshire and Nottinghamshire, mushy peas served with chips is called a 'pea mix'.
A variant (particularly popular aroundBolton andBury ofGreater Manchester, andPreston, Lancashire) isparched peas –carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served withvinegar.
Mushy peas have occasionally been referred to as "Yorkshirecaviar."[3]
Most commercially produced mushy peas contain artificialcolourants to make them green; without these the dish would be murky grey.[4]Traditionally the controversial colouranttartrazine (E102) had been used as one of the colourants; however, as recently as 2019, major manufacturers were using a combination ofbrilliant blue FCF (E133) andriboflavin (E101).[5]
