How to Make Posh Vegan Mushy Peas

Traditionally, mushy peas are made with marrowfat peas, a large, fully mature pea that you can buy dried or in cans. The difference between marrowfat peas and normal peas is the harvesting process. Simply, they are allowed to grow to full maturity and then are left to dry out on the field before harvesting. They have a very mealy texture, making them perfect for drying (which would have been essential during the war). These days they are imported to Japan, where they are turned into crunchy pea snacks.

I don't find them particularly nice to eat as they are, but they add a perfect texture to thick soups, and, of course, are the key ingredient of the mushy peas you buy in your local chippy or canned in the supermarkets.

I think that traditional mushy peas have a rich, egg yolk-type flavor, despite being completely egg-free, and a thick, dense texture. They don't taste too much of peas you buy frozen!

As much as I love traditional mushy peas, I think that my mushy peas recipe is so good. I use frozen peas, you could also use cooked fresh peas. You can taste the fresh petit pois, mint and they take less than 10 minutes to prep! I love the vibrant color that the bright green peas give this delicious side dish!

Easy peasy (sorry!).

• In a medium saucepan, add a little water and a peeled clove of garlic. Bring up to a brisk simmer for a couple of minutes, to soften the clove and allow the flavor to permeate the cooking water.
• Then add your frozen peas, some fresh mint leaves and simmer for a couple of minutes more over medium heat.
• Drain and place the cooked peas, mint and garlic in a blender or food processor. You could also use a hand stick blender in a jug.
• Add some plain vegan yogurt, some black pepper, a pinch of salt, and if you like, a little lemon juice.
• Blend until chunky but not completely smooth, you want a little texture and to still taste the sweetness of the peas.
• Taste for seasoning, add a little more sea salt or pepper if necessary, then add a dollop of vegan butter, allowing it to melt in the heat of the mushy peas.

I love to serve my mushy peas with banana blossom beer battered "fish" and chunky chips, but they are also delicious served alongside Sunday roasts,

Yes, they are completely gluten free!

You can, allow them to cool completely, then place in a freezer bag. They will be fine in the freezer for up to 6 weeks.

Try my other delicious vegan side dishes:

• Vichy Carrots
• Air Fryer Roasted Carrots
• Broad Bean and Pea Pesto