A British meal of fish and chips served with mushy peas in the ramekin on the right.

Mushy peas are dried marrowfat peas which are first soaked and then simmered with a little sugar and salt until they form a thick green lumpy soup. Sometimes mint is used to alter the flavour. Green colouring is often used. This is typically achieved by adding the yellow and blue additives, E102 and E133, which together produce the green effect. The use of artificial colours results in bright green mushy peas. Pure mushy peas, with no colouring, tend to form a more grey-green end product. Sodium bicarbonate is often added to soften the peas, enhance the colour and to inhibit fermentation during soaking which reduces later flatulence. They are a very traditional northern English accompaniment to fish and chips, or in the north-west are commonly served as part of the popular snack of pie and peas (akin to the 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 tinned cans. They are also sometimes served in batter as a pea fritter. Image File history File links Metadata Size of this preview: 800 × 572 pixelsFull resolution (2082 × 1488 pixel, file size: 703 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 800 × 572 pixelsFull resolution (2082 × 1488 pixel, file size: 703 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... Binomial name L. Percentages are relative to US recommendations for adults. ... “Mint” redirects here. ... Flash point Non-flammable. ... For other uses, see Fermentation. ... Flatulence is the presence of a mixture of gases known as flatus in the digestive tract of mammals expelled from the rectum. ... For other uses, see England (disambiguation). ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... Pie and peas is a traditional meal in the north of England, consisting of an individual raised pork pie made with hot water crust pastry and served with mushy peas and mint sauce. ... Pie floater A pie floater is a meal served at pie carts in Adelaide and elsewhere in South Australia. ... British cuisine is shaped by the countrys temperate climate, its island geography and its history. ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... An apple fritter Malaysian roadside fritters A fritter is any kind of food coated in batter and deep fried. ...

Commonly known in Yorkshire as Yorkshire Caviar, and in Lancashire as Lancashire Caviar. ^{[citation needed]}

Local variants

In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, they are often served as a snack on their own. They are traditionally accompanied by mint sauce, and sold at open-air events such as fairs or fetes. Look up Yorkshire in Wiktionary, the free dictionary. ... Nottinghamshire (abbreviated Notts) is an English county in the East Midlands, which borders South Yorkshire, Lincolnshire, Leicestershire and Derbyshire. ... Derbyshire is a county in the East Midlands of England. ... For other places with the same name, see Lincolnshire (disambiguation). ... Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. ...

In north-west England (Cheshire/Merseyside areas), they are commonly served with two fried eggs on top as a latenight snack.

A Lancashire variant (particularly popular around Bolton and Preston) is parched peas – carlin peas (also known as maple peas, or black peas) are soaked and then boiled slowly and for a long time; the peas are traditionally served with vinegar. Lancashire is a non-metropolitan county of historic origin in the North West of England, bounded to the west by the Irish Sea. ... For the larger local government district, see Metropolitan Borough of Bolton. ... This article is about Preston, Lancashire. ... Black Peas, sometimes called Parched Peas or Maple Peas are a traditional Lancashire dish served often on or around Bonfire Night (5th November). ...

They can also be served with boiled bacon joints.

See also

• Black Peas
• British cuisine
• Pease pudding