Can you explain what mushy peas are?

OUR BRIT SAYS:

Us Brits are (wrongly) known around the globe for eating terrible food. The UK was the birthplace of the publishing phenomenon Fifty Shades of Grey and some critics say our food comes in fifty shades of brown – but that sounds rather vulgar…

There’s nothing brown about mushy peas, a dish that livens up our plates of fish and chips. A big favourite in the north of England and the Midlands, the mushy pea starts out as a humble marrowfat pea that is soaked overnight in water.

Just so you know, a marrowfat pea isn’t your average green pea. It’s a mature pea that has been left to dry out, as opposed to being picked as soon as it becomes ready. Once the marrowfat pea is suitably soaked, they’re seasoned with a bit of sugar and salt, before being simmered in water. The end result is a thick, mushy paste.

Some people like to add mint before serving mushy peas with fish and chips or a tasty pie. In some parts of Scotland, they serve mushy peas with vinegar. There are other variations, but the method shown above is the traditional way to enjoy the humble mushy pea.

Mushy peas have been eaten in the UK for more than 60 years, either as snacks or part of a larger meal. The pea itself has reportedly been picked in Britain for approximately 10,000 years. If you think about it, it’s not surprising that us Brits got creative with our peas if they’ve been around for that long!