Mushy peas

Mushy peas are dried marrowfat peas which are first soaked overnight in water with bicarbonate soda/baking soda, then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread and sometimes mint is used as a flavouring. All over Britain, but particularly in Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the South Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas can also be bought in tins (cans in North America). They are also sometimes served in batter as a pea fritter.

In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, they are often served as a snack on their own. In Nottinghamshire they are traditionally accompanied by mint sauce, and sold at open-air events such as fairs or fêtes. In Nottinghamshire, mushy peas served with chips is called a 'pea mix'. Mushy peas are also popular in Scotland served with fish and chips or as a wetter version with vinegar in a bowl.

Mushy peas have occasionally been referred to as "Yorkshire caviar".

A variant (particularly popular around Bolton, Bury and Preston, Lancashire) is "parched peas" – carlin peas (also known as maple peas, or black peas) are soaked and then boiled slowly for a long time; the peas are traditionally served with vinegar.

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Wikipedia