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Pussers Mushy Peas

Half fill 3-4 pint saucepan with hot water, stir in the Bi-carb, pour in as many peas as required, soak overnight.

Rinse well, a couple of times. Cover peas with an inch or so of fresh water, salt to taste. Bring rapidly to the boil, turn down to simmer,cover, continue to simmer for 30-40 min.

Ensure pan doesn't dry out, top up if necessary.

Drain, mash with good dollop of butter, white pepper & vinegar can be added during the mashing process also.

Serve immediately with, whatever.

A superb accompaniment to Battered fish and chips.

Has been known to make one fart. If served during a dinner party, blame the Dog!

Submitted by: Sheerlegs


1 comment

Your recipe for Pussers Peas brings back wonderful memories of the mushy peas my grandmother always used to make in the 50's and 60's. They were always a must-have accompaniment to the evening's cooked meal that she would always have simmering between 2 dinner plates for my grandfather when he returned from working on the railways. Thank you.
   Steve Anstey  Mon, 4 Jan 2021

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