Buttered Marrowfat Mushy Peas with Mint

What you need

• 250 g (9 oz) dried marrowfat peas
• 1/2 tsp bicarbonate of soda, baking soda
• 30 g (2 tbsp) butter
• 1 tbsp fresh mint, finely chopped, optional
• 1 tsp salt, to taste
• 1/4 tsp black pepper, freshly ground
• malt vinegar, to serve, optional

Method

Restated from the original video

1. 1

   Put the peas in a large heatproof bowl. They swell to more than double, so leave plenty of room.

2. 2

   Stir in the bicarbonate of soda, pour over 750 ml (3 cups) boiling water and stir again. Cover and leave at room temperature for 12 hours or overnight.

3. 3

   Drain the peas in a sieve and rinse under cold running water for 1-2 min, until the water runs clear.

4. 4

   Tip the peas into a saucepan and cover with fresh cold water by about 3 cm (1 in).

5. 5

   Bring to a boil over high heat and skim off the foam and loose skins.

6. 6

   Lower the heat and simmer gently, stirring often, until the peas fall apart and the mixture is thick like loose porridge, 25-30 min. Add a splash of water if it starts to catch.

7. 7

   Take the pan off the heat and crush the peas with a fork or masher to the texture you like. Leave some whole for bite.

8. 8

   Stir in the butter and mint until melted, then season with the salt and black pepper.

9. 9

   Serve hot, with a splash of malt vinegar if you like.

Imported from savorthebest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.