Mushy Peas

The bright green fancy dan "mushy peas" that you get in restaurants probably aren't proper mushy peas at all. Chances are, it is pea puree, made with frozen peas, and while nice enough they are a different creature entirely.

Proper Mushy peas are the quintessential accompaniment to good old British Fish and chips.

Ingredients:

1lb of dry split peas
1 onion - peeled and halved
2 bayleaves
2 sprigs of thyme
2 cloves of garlic - peeled

Method:

1. Rinse the peas, put them in an oversized bowl, then cover with three times their volume of cold water and put in the fridge to soak overnight.

2. Drain the peas and rinse in cold water. Put them in a saucepan with the onion, bayleaf, garlic and thyme and add enough cold water to barely cover. Simmer for 1 hour. Add a little more water as necessary.

3. Remove the onion, bayleaf, garlic and thyme and discard. Season the peas with plenty of salt and white pepper and stir in a good knob of butter.

In the words of my Gran, bless her... "Mushy peas should be thick enough to stick to your ribs!"