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Mushy Peas
Mushy peas are dried marrowfat peas which have been soaked overnight and then boiled. They are a great favourite of the north of England and are a traditional accompaniment to fish and chips.

INGREDIENTS: Dried marrowfat peas - 225 g, Bicarbonate of soda - * tsp, Unsalted butter - 15 g, Salt and freshly ground black pepper.

COOKING:1. In a large basin, soak the peas overnight (or for at least 4 hours) in three times their volume of cold water, with the bicarbonate of soda.
2. Rinse the peas well and put them into a medium saucepan and cover with cold water. Bring to a boil and then reduce the heat to simmer for approximately 1 - 2 hours stirring from time to time, until the peas are cooked and have fallen to a softened mush.
3. If they appear too wet, continue cooking over a low heat to drive off any excess moisture, but take care to keep stirring, to prevent them burning on the base of the pan.
4. Beat in the butter, salt and pepper to taste.