Lemon-scented fish & chips
Oven-bake white fish with carrots and potatoes and serve with a pea, broccoli and spinach puree - packed with goodness!
Easy mushy peas
Serves 4-6 as a side
Easy
Prep:
Cook:
plus overnight soaking
Enjoy comfort food at its best with homemade mushy peas. Their subtle mint and lemon flavour means they're perfect with fish and chips
Skip to ingredients
- 250g dried marrowfat peas
- 2 tbsp baking powder
- 25g salted buttercubed
- ¼ small bunch of mintfinely chopped
- ½ lemonjuiced
Nutrition: Per serving
- kcal166
- fat4g
- saturates3g
- carbs20g
- sugars1g
- fibre8g
- protein8g
- salt0.3g
Method
step 1
Put the marrowfat peas and baking soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.
step 2
Drain the peas and rinse them twice with cold water to wash off the baking soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.
step 3
Mash briefly and stir in the butter, mint and lemon, seasoning to taste.
