As previously explained, using fresh or frozen garden peas will not produce real mushy peas, just pea puree or mash. The texture and taste of which bears no resemblance to proper mushy peas at all. Your peas may take more or less time to cook than the recipe specifies depending how long they have soaked for and how much water your peas have managed to absorb Add the onion, garlic, ground and fresh coriander, cumin, cayenne pepper, the beaten egg yolk and season well. Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoningto your personal tastes Step 2: Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled

Tinned mushy peas also typically include added sugar, whereas this recipe does not, so these homemade peas are healthier. Mushy peas are dried marrowfat peas that have been soaked in water and bicarbonate of soda and then cooked until they turn soft and creamy. Expect homemade mushy peas to have a slightly murky colour compared to those comercially made. Many manufacturers disguise this natural colour by adding food colouring. I don’t advocate adding green colouring to this recipe as it serves no real purpose

Step 3: Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda Over the years I’ve noticed that there’s some confusion over what proper mushy peas are. They are sometimes mistaken for mashed garden peas . But they are not the same thing at all. So to set the record straight, I’ve devised this detailed traditional homemade mushy peas recipe. I hope you find it useful. What are Mushy Peas? Prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them. Allow to soak for at least 6 hours, but preferably 12 Bicarbonate of soda (baking soda)added to the peas whilst soaking helps retain colour and, more importantly, it helps to soften their skins, allowing them to absorb the soaking water. It is another vital ingredient. Join me in my favourite – the pea mix. Since moving away from Nottingham I’ve discovered that the pea mix is a very localised delicacy that is popular in Nottinghamshire and Leicestershire but practically unheard of through the rest of the country. I feel I need to fly the flag for it

This recipe is straightforward but does take some advance planning since the marrowfat peas need to be soaked for a significant length of time. To ensure success keep in mind the following suggestions: Apparently mushy peas can be made in the slow cooker. The marrowfat peas still need to be soaked then drained as instructed in this recipe. After this, they can be placed in a slow cooker, covered with boiling water and left to cook on low for around 5 hours. They will need to be stirred every so often and topped up with a little more water if the pot is getting too dry. Add the salt at the end of cooking to avoid the peas getting tough and stir for 1-2 minutes at the end of cooking to break them down and achieve a good mushy consistency.The mushy peas are ready when they are soft, perhaps with a little texture and bite, but they should certainly not be chewy or hard. If in doubt, cook a little longer The cooking time presented is a guide. Your peas may take more or less time to cook depending how long they have soaked for and how much water your peas have managed to absorb

Step 1: Put the peas into a saucepan, add the bicarbonate of soda and the water then bring to a boil and cook for 10 minutes Proper mushy peas do not need to be blended or mashed. They break down to their soft and creamy consistency naturally. Why make this recipe? I cannot wait to whip up this mushy peas recipe on Bonfire Night, which we always celebrate at home. If you are looking for ideas on how to cater for Bonfire Night, read my guide.Step 4: Put the peas into a clean pan and add ⅔ of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and creamy. Add more of the remaining water if necessary to keep the texture loose and loose Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoning to your personal tastes The best way to approach this recipe is to prepare the peas for soaking either first thing in the morning or last thing at night so they have plenty of time to absorb the necessary water before you intend to cook them