Description
Ok, so I’m pretty sure this Mushy Peas recipe is the easiest recipe I’ll ever share with you. Five simple ingredients. Under 10 minutes to make and you’ve got an easy side dish for every roast you’ll ever make.
Ingredients
Scale
- 2 x 300g cans of Marrowfat peas
- knob of butter
- 1 tsp mint jelly
- sea salt and black pepper to season
Instructions
- Drain the canned marrowfat peas, reserving the liquid.
- In a small saucepan pop in the peas, and give them a bit of a mash with a fork.
- Gently heat on top of the stove on low-medium heat with the butter and a little of the reserved liquid. Mix to your desired consistency adding more liquid if needed. Simmer until warmed through, stirring occasionally so the peas don’t stick to the bottom of the pan.
- Add the mint jelly and season with sea salt flakes and freshly ground black pepper if required.
Notes
To me, the perfect mushy peas are chunky, flavorsome, and soft, but not runny. While there are so many variations to make great mushy peas, this recipe is based on my favorite way to eat them. Want creamier mushy peas? Add a tablespoon of cream. Love a softer version, add more of the reserved liquid. Don’t like mint? Just omit it!
Nutrition
- Serving Size:
- Calories: 71
- Sugar: 0.5 g
- Sodium: 642.3 mg
- Fat: 2.2 g
- Carbohydrates: 10.3 g
- Protein: 3.2 g
- Cholesterol: 5.1 mg