Easy mushy peas

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Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

    • Nutrition: Per serving

  • kcal166
  • fat4g
  • saturates3g
  • carbs20g
  • sugars1g
  • fibre8g
  • protein8g
  • salt0.3g
  • Ingredients
  • Method

    • Ingredients

  • 250g dried marrowfat peas
  • 2 tbsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 25g salted butter, cubed

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ¼ small bunch of mint, finely chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ lemon, juiced

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • Method

    1. Put the marrowfat peas and baking soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight. 

    2. Drain the peas and rinse them twice with cold water to wash off the baking soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.

    3. Mash briefly and stir in the butter, mint and lemon, seasoning to taste. 

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