Serves 6

Ingredients:

• 2 x 300g tins of marrowfat peas (drained weight ~170g each)
  ≈ 2 x 10 oz tins (about 1⅓ cups drained per tin)
• 1 tbsp unsalted butter (or vegan butter)
  ≈ 15g or ½ oz
• 1–2 tbsp milk or cream (optional, for creaminess)
  ≈ 15–30 ml or 0.5–1 fl oz
• Salt and black pepper, to taste
• Optional: a pinch of sugar or mint for flavour balance

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Instructions:

1. Drain Peas:
   Drain the marrowfat peas and rinse lightly if they’re packed in salted water.
2. Heat:
   Place peas in a saucepan over medium-low heat. Add butter (and cream or milk if using).
3. Mash:
   Once warm, mash with a potato masher for a chunky texture. For smoother mushy peas, use a stick blender and pulse briefly.
4. Season:
   Stir in salt and pepper to taste. Add a pinch of sugar or mint if desired.
5. Serve:
   Serve hot as a side for fish and chips, pies, or sausages.

Notes

• Tinned marrowfat peas are already soft, so no soaking or long cooking is needed.
• For extra thickness, simmer a few minutes longer after mashing, uncovered.
• You can also add a splash of lemon juice for brightness or mash in a few frozen peas for color and texture contrast.