250g Dried marrowfat peas
1tbsp Bicarbonate of soda
850ml + 600ml Filtered water
1/4tsp Sea salt
1tsp Sugar (Optional)
The day before you plan to eat the mushy peas, dissolve the bicarbonate of soda in 850ml of boiling water. Now put the peas into a large bowl and pour over the water. Leave to soak overnight.
The next day drain and rinse the mushy peas. Store in a container in the fridge until you plan to cook them.
Bring to the boil 600ml of water. Add the peas and add salt to taste. Simmer on a medium heat for 30 minutes, stirring occasionally, until the peas are mushy.
Serve warm with vegan style fish ‘n’ chips! Store leftovers in a container in the fridge.