Mushy peas are traditionally made with dried marrowfat peas and need long soaking before cooking. This quick and easy homemade version uses frozen peas instead; it tastes great and is far, far quicker to make. With a side dish this quick and easy you'll be making mushy peas regularly!
Melt the butter in a saucepan.
Add the peas, milk, mint and a little salt and pepper.
Bring to the boil, stirring, reduce the heat, cover and simmer very gently for 10 minutes until really soft.
Crush the peas with a potato masher to break them up into the liquid so you end up with a thick, lumpy texture.
Can you freeze mushy peas?
To freeze this mushy pea recipe pack in a rigid container, seal and freeze for up to 6 months
To serve mushy peas
Make mushy peas for a side with homemade fish 'n' chips or other fish dish, or spread in a fishfinger sandwich or chip butty.
How To Cook Your Favourite Takeaways At Home by Carolyn Humphries is published by How To Books Ltd, priced £9.99.
Serve these mushy peas with one of our any fish recipes, including homemade fish goujons, cod baked in a herby crust and classic fish 'n' chips