Mushy Peas

The first time I had mushy peas was, not surprisingly, in London when I was visiting my daughter. And, not surprisingly, I had them because they came with my fish and chips. I was a little skeptical, not being a huge pea lover, but they were good! Really good!


The peas are often also served along the other quintessential British pub dish meat pie.


The peas traditionally used for mushy peas are called marrowfat peas, and they’re dry peas, cooked from scratch. But I have never seen them, and decided that a bag of frozen peas will have to work.

What gives mushy peas their unique flavor is mint. It turns out it’s really a lovely combination!


I found a recipe on the Jamie Oliver website. Mushy peas are insanely easy to make.


Mushy Peas
Recipe by Jamie Oliver

1 knob butter
4 handfuls podded peas
1 small handful fresh mint, leaves picked and chopped
1 squeeze lemon juice
sea salt
freshly ground black pepper

So since I have no podded peas, here’s my version of this recipe.

1 – 1 pound bag frozen peas, thawed
1 ounce unsalted butter
1 tablespoon finely chopped mint leaves
1 squirt lemon juice
Black pepper

Drain the peas in a colander to remove any excess water from the peas.


Place the peas in a food processor and pulse. I made mine a cross between whole peas and completely mushed up peas. I noticed that in my top photo with the fish and chips, the mushy peas look like a mixture of pea purée and whole peas, and the peas with the meat pie look softer, and more mushy. So you can probably make them just about any way.

To quote Jamie Oliver: “You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into.”

I think mine might not be stodgy enough, but then, I’m not sure what stodgy means.

Place the butter in a medium-sized pot that has a lid, and add the stodgy peas.


Add the mint leaves, cover the pot, and simmer the peas on low for about 10 minutes.

Give the peas a good stir, then add the lemon juice, salt, and pepper.

And that’s it!


Unfortunately, I didn’t have fish and chips, but I did pan-fry a Swai filet and the combination was fabulous!


I’m wondering if children who hate peas might actually enjoy mushy peas!

By Published On: September 9th, 201570 Comments on Mushy Peas

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. thesinglegourmetandtraveller September 9, 2015 at 7:25 AM - Reply

    I love peas all ways! But these bring back nice memories of having mushy peas with pies or fish & chips with my grandmother as a child :)

    • chef mimi September 9, 2015 at 7:51 AM - Reply

      Oh, that sounds lovely. What nice memories!

  2. Our Growing Paynes September 9, 2015 at 7:33 AM - Reply

    You are the first person I’ve come across that likes mushy peas! I guess it’s like Marmite, you either love it or you don’t. :)

    • chef mimi September 9, 2015 at 7:50 AM - Reply

      Marmite is another animal all together! Mushy peas are just peas! I didn’t realize they weren’t popular!

      • Our Growing Paynes September 9, 2015 at 7:54 AM

        People must eat them as they still sell them. But I love Marmite! :)

  3. sallybr September 9, 2015 at 7:45 AM - Reply

    Stodgy – well, no idea what that is, but sounds like the perfect way to serve peas ;-)

    I am definitely giving this a try soon… mint and peas are indeed a great combination

    • chef mimi September 9, 2015 at 7:50 AM - Reply

      When I first tasted them I was hesitant, but they are good!

  4. Elaine @ foodbod September 9, 2015 at 10:43 AM - Reply

    I have to admit, you make them look good ;)

  5. Lynz Real Cooking September 9, 2015 at 12:04 PM - Reply

    I have never had them! Yes you do make them look lovely!

  6. bestthingsinlife1964 September 9, 2015 at 12:08 PM - Reply

    You make them look so yummy but peas make me gag no matter ow they are cooked.

    • chef mimi September 9, 2015 at 12:49 PM - Reply

      oh no! Well definitely don’t try these!!!

  7. Tasty Eats Ronit Penso September 9, 2015 at 12:57 PM - Reply

    I love pea-mint combination and usually make a quick soup using both. I love your version here for mushy peas, using frozen peas rather than the dried ones, which I’m not as ford of. :)

  8. Michelle September 9, 2015 at 2:02 PM - Reply

    You’re right: they’re not bad. Well, sometimes they are. But they can be good.

  9. Laura @ Feast Wisely September 9, 2015 at 4:53 PM - Reply

    Takes me back to my childhood also and of corse you can’t beat a good Jamie Oliver recipe!

  10. chefceaser September 9, 2015 at 5:03 PM - Reply

    Reblogged this on Chef Ceaser.

  11. Abbe Odenwalder September 9, 2015 at 10:10 PM - Reply

    I do love peas, but this name always has reminded me of baby food! But now that you have tried them, I know I must!

    • chef mimi September 10, 2015 at 8:10 AM - Reply

      That’s exactly why I stopped maybe too soon from completely mushing them up! But the texture is good. Baby food? no!

  12. anotherfoodieblogger September 9, 2015 at 11:34 PM - Reply

    I have always shied away from those big frozen peas, they scare me and my husband told me horror stories of his mom (a horrible cook) who put those large frozen peas into a dish they called “Salmon Wiggle,” which they had every Sunday during Lent and everyone dreaded it. Canned salmon, large frozen peas, mixed with noodles or something. ACK! But actually these do sound good, but I’d probably go with frozen petite peas, just to be safe, lol. :)

    • chef mimi September 10, 2015 at 8:08 AM - Reply

      ooooohhhhh my. my husband had a mother who cooked in a similar fashion. but salmon wiggle? I’d probably never touch salmon again!!!

  13. Gerlinde de Broekert September 10, 2015 at 12:09 AM - Reply

    I never had mushy peas but I will make them soon because I have fresh mint in my garden and some English peas in the fridge.

  14. Darya September 10, 2015 at 1:24 AM - Reply

    I just came back from England, and brought back a packet of dry marrowfat peas! I love the idea of using fresh peas as well, I’ll try using a mixture when I make mushy peas. And I’ll definitely make them on the less “mushy” side, like yours!

    • chef mimi September 10, 2015 at 8:01 AM - Reply

      Isn’t that funny! I do wish I could play with the real peas, just for curiosity sake, but they are good using frozen, and maybe next spring I can try them with freshly podded peas. Excessively mushed peas just remind me of baby food, although I could have mushed mine a bit more…

  15. lapetitepaniere September 10, 2015 at 1:33 AM - Reply

    Mimi, it looks good and healthy! :)

    • chef mimi September 10, 2015 at 8:00 AM - Reply

      It definitely is! I’d actually add more butter…

  16. Fine Dining at Home (@fdathome) September 10, 2015 at 2:14 AM - Reply

    What a lovely post, Mimi. You are spot on. As Darya said you can buy the peas dried in bags like lentils in England. If you really want some, let me know I’ll put them in the post when I get stateside on any of my trips over the next few weeks.

    The thing with mushy peas is their texture. A bit like lumpy porridge, when combined with the dry fish and chips they are a match made in heaven which cleans the palate. I don’t recall seeing them ever served with anything else!

    Have you heard of pease pudding?

    • chef mimi September 10, 2015 at 8:00 AM - Reply

      Yes I have heard of it but I had to look it up! Seems like every pudding is a dessert! When I’ve visited Ireland and the UK, I tried everything I could, from cullen skink to black pudding, but I obviously missed the pease pudding! That’s awfully nice of you to offer to send me the dried peas, and I do like to try everything the authentic way, if possible, but my husband really like the mushy peas the way I made them, using the frozen peas, so that will just have to do. But thank you so much!

  17. dishinwithdidi September 10, 2015 at 5:51 AM - Reply

    I love, love mint!! Being Greek as you know my friend, we incorporate it into a lot of our dishes. It brings such a slight freshness and sweetness! I have never heard of this dish, but I definitely will be making this!!

    • chef mimi September 10, 2015 at 7:24 AM - Reply

      I really need to use mint more often!

  18. Mary Frances September 10, 2015 at 9:51 AM - Reply

    The name is such a turnoff. but I’ll have to agree with everyone here that these look absolutely fantastic! Maybe one of my goals before 2016 should be to finally make ‘Mushy Peas’ :)

    • chef mimi September 10, 2015 at 12:45 PM - Reply

      I don’t know if it’s something you Have to make!!! But they are good (if you like peas!)

  19. Chica Andaluza September 10, 2015 at 1:54 PM - Reply

    Have, so far, not converted Big Man to the delights of mushy peas. I love them though and yours look gorgeous!

  20. camparigirl September 10, 2015 at 10:11 PM - Reply

    They definitely remind of London and my old landlady who seemed to live on mushy peas and mushy asparagus.

  21. Mr Fitz September 11, 2015 at 1:48 AM - Reply

    Sitting here in the UK this made me giggle .. I actually don’t know anyone that eats them! You can buy them canned already mushed and also the marrow fat peas in a can too.. The soaking bit I am not aware of anyone doing for years.. Very funny post.. You made me smile! Yours look very nice.. What this side of the pond would call crushed peas.. And restaurants would charge a lot for!

    • chef mimi September 11, 2015 at 7:27 AM - Reply

      huh. well my husband, especially had them a lot, mostly because he really likes them. they came with meat pie, fish pie, and fish and chips, like in my photos. The fish and chips photo was from a tiny pub in old Shanklin on the Isle of Wight, the other in a pub in London. Had them also in Ireland and Scotland, don’t remember about Wales. We don’t eat in touristy pubs, so I’m surprised about your comment. But you do live there! I can even remember all of the gastropubs’ names that we dined at in London!

      • Mr Fitz September 11, 2015 at 7:42 AM

        I think they eat them in the north of England a lot still.. Will keep my eye out now to see how many times I can see them!

    • chef mimi September 11, 2015 at 7:30 AM - Reply
      • Mr Fitz September 11, 2015 at 7:43 AM

        I suppose it’s seemed as ‘traditional’.. I don’t have fish and chips so maybe that’s where most are at’! 😄

      • chef mimi September 11, 2015 at 7:44 AM

        ha! maybe that’s it!!!

      • Mr Fitz September 11, 2015 at 7:46 AM

        Must be for sure! Still gonna keep my eye out though!

      • chef mimi September 11, 2015 at 7:55 AM

        my husband just reminded me that they were out of mushy peas at The Grazing Goat!

      • Mr Fitz September 11, 2015 at 12:09 PM

        Must of been tourists.. Or nostalgics.. Ahem

  22. il Teo September 11, 2015 at 7:56 AM - Reply

    Mushy peas in the UK are like Marmite, you either love them or hate them (and I absolutely love them – same goes for Marmite!). I think a working explanation of stodgy is chunky and thick… ;)

    • chef mimi September 11, 2015 at 7:57 AM - Reply

      Thank you! Stodgy isn’t a word that’s used in the US!

      • il Teo September 11, 2015 at 7:58 AM

        Yeah it’s typically British:)

  23. dianeskitchentable September 12, 2015 at 5:45 PM - Reply

    And here I was thinking that you were going to talk about a pea cooking disaster of mushy peas. Little did I know that it’s intentional. All I remember about what I call mushy peas is what was served in the school cafeteria.

  24. David Scott Allen September 12, 2015 at 6:48 PM - Reply

    I haven’t had mushy peas yet… but this makes me want to try! How simple! Trader Joe carries fresh peas – I wonder if the would work? If they did, they would be more work! ☺️

    • chef mimi September 13, 2015 at 7:40 AM - Reply

      Definitely they would be more work!

  25. The Gourmet Gourmand September 13, 2015 at 2:32 PM - Reply

    Omg this brings back so many memories of a trip our family took to England! I love it :) Your recipe sounds amazing..

  26. eliotthecat September 13, 2015 at 8:36 PM - Reply

    Hmmm….Not really sure about the consistency, but those flavors are spot on!

  27. Moya September 14, 2015 at 8:10 AM - Reply

    Big fan of mushy peas and love marrowfat peas too, you can also buy them in a tin. Love the vibrant color of your recipe :)

  28. Kim Bultman September 15, 2015 at 4:40 PM - Reply

    Chef Mimi, I had fish ‘n’ chips when I was in England (many moons ago…), but there was nary a mushy pea in sight. However, I think this is a brilliant side dish for “f & c” and SO much more! Glad to learn that my struggling mint plant can be used for more than just mojitos. ;) LOVE this!!!

    • chef mimi September 15, 2015 at 5:13 PM - Reply

      ha! well you really can’t beat a mojito with peas…

  29. ruthann1 September 25, 2015 at 4:44 PM - Reply

    I, like you have never been that fond of green peas. But my husband loves them, and when I look at your beautiful pictures, I think, “Now there’s something to try.” I had a lot of fun on our blog trying out some ideas for making bitter Brussels sprouts sweet by using maple syrup or even raisins.

    • chef mimi September 26, 2015 at 2:19 AM - Reply

      Very interesting. I’ve only had bitter B. sprouts at a restaurant. Do You think they get that way if they’re too old? Because to me they are sweet. But I have used cranberries in them, and that’s so good. Peas are still not my favorite vegetable!

  30. Anonymous November 6, 2018 at 4:51 AM - Reply

    Prof Prem raj Pushpakaran writes — Let us celebrate International Mushy Pea Day!!!

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