Mushy peas

Mushy peas is a traditional English dish that is served with fish and chips. The dish is often made using deep-frozen peas or brightened up with food colouring. However, this is the traditional recipe. The green field peas are cooked until tender and start to fall apart. This releases the starches that thicken the cooking liquid.

Makes 1kg.

Mushy peas

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




green field peas







As needed:


salt and pepper

Preparation method

  • Soak the green field peas in cold water overnight (4 parts water/1 part peas).
  • Cook the field peas with the butter in water seasoned with salt until tender.
  • The field peas will absorb nearly all the liquid during cooking. It is therefore important that you keep an eye on them to prevent burning.
  • Season to taste with salt and pepper.

Serving suggestions

  • Finely chop some fresh mint leaves and mix with the mushy peas.
  • Serve with chopped basil and crème fraîche.
  • Serve as part of a traditional meal of fish and chips with tartar sauce.

Previous page