Goose Fair Mushy Peas with Mint Sauce
Thick, comforting marrowfat peas simmered to a creamy texture and topped with a bright, tangy homemade mint sauce.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 245 kcal
Equipment
- •medium saucepan
- •heatproof mixing bowl
- •colander
- •small heatproof jug
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 245 kcal
- fat
- 4 g
- carbs
- 36 g
- fibre
- 11 g
- protein
- 14 g
- calories
- 245 kcal
Instructions
- 1
Place the dried marrowfat peas and bicarbonate of soda into a large heatproof bowl.
- 2
Pour over 850 ml of boiling water and stir until the bicarbonate dissolves completely.
- 3
Leave the peas to steep (soak to soften) at room temperature for at least 12 hours or overnight.
- 4
Drain the steeped peas into a colander and rinse thoroughly under cold running water.
- 5
Tip the rinsed peas into a medium saucepan and pour in 600 ml of fresh cold water.
- 6
Bring to the boil over medium-high heat on the hob, skimming off any frothy foam from the surface.
- 7
Reduce the heat to low and simmer gently for 35 to 40 minutes until the peas soften and break down.
- 8
Stir in three-quarters of a teaspoon of salt, half a teaspoon of sugar, and the butter until creamy.
- 9
In a small jug, dissolve 1.5 tablespoons of sugar and a quarter teaspoon of salt in 2 tablespoons of boiling water.
- 10
Stir the chopped mint and vinegar into the jug, then leave to infuse for 15 minutes.
- 11
Ladle the piping hot mushy peas into cups or small bowls and spoon over the sharp mint sauce.
Chef's tips
Steeping with bicarbonate of soda is crucial to break down the pea skins for a genuinely mushy texture. Stir the peas frequently during the last 15 minutes of simmering so they do not catch on the bottom of the pan.
Ingredient substitutions
- distilled malt vinegar → white wine vinegar or cider vinegar
- unsalted butter → plant-based butter block
Storage
Store leftover peas and mint sauce in separate airtight containers in the fridge for up to 3 days.
Reheating
Reheat the peas gently in a saucepan over low heat, adding a splash of boiling water to loosen the texture.
Common mistakes to avoid
- •Skipping the overnight bicarbonate soak, which leaves the marrowfat peas tough and grainy.
- •Using frozen sweet garden peas, which turn watery rather than thick and creamy.
- •Simmering over high heat without stirring, causing the pea starch to scorch onto the pan.
Serving suggestions
Cooked Goose Fair Mushy Peas with Mint Sauce?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from East Midlands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
