How to make mushy peas

Caroline Humphries / 03 September 2012

These are traditionally made with dried marrowfat peas and need long soaking before cooking. My version uses frozen ones; it tastes great and is far, far quicker to make.

Preparation time

5 minutes

Cooking time

10 minutes




  • Large knob of butter
  • 225g frozen peas
  • 4 tbsp milk
  • ½ tsp dried mint
  • Salt and freshly ground black pepper


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.

To freeze: Pack in a rigid container, seal and freeze for up to 6 months

How To Cook Your Favourite Takeaways At Home by Caroline Humphries is published by How To Books Ltd, priced £9.99.

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