Oct
Mushy Peas
8oz Dried Marrowfat Peas
Cold Water
1oz Butter
2 tbsp Cream (Optional)
Salt and Black Pepper
1. Place the peas in a very large bowl and cover with about 4 times the amount of water. Soak for at least 5 hours (preferably overnight).
2. Discard any peas which are floating and rinse the remaining peas well in a colander.
3. Place the drained peas in a medium sized saucepan, Bring to the boil then reduce the heat, cover and simmer for 1½ hours or until very soft, stirring occasionally and adding more water if necessary.
4. Drain any excess water and return the peas to the pan over a low heat to dry them off.
5. Add the butter, salt, black pepper and cream if using, and beat with a wooden spoon until quite smooth but not pureed. Serve immediately.
Serves 4
