Mushy peas are the quintessential side veg to accompany fish & chips in the UK. The traditional recipes use marrowfat peas, but more modern versions take advantage of the ordinary English spring peas you can find in any freezer case. This version was bright, refreshing, and while it does taste different from the marrowfat version, it is still quite good. This is also great served with with lamb. Adapted from Tom Aikens version, as seen on Market Kitchen.
This is a recipe from another web site and something DH grew to love when he lived in the Midlands of England. I usually substitute Fruit Bits by Sunmaid for the raisins and just use 1 cup of them.
Make and share this Savoury British Biscuits recipe from Food.com.
Make and share this Roast Potatoes and Rosemary (British) recipe from Food.com.
This recipe was on the side of a Whitworth’s Brand Ground Rice packet. I’ve hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I’ve not tried it yet (will probably do the microwave version (also on the packet) which I’m adding next). Should be very nice. My mum used to add a few drops of vanilla essence, a ‘knob’ (a bit cut off the corner of a slab…) of butter and an egg white (possibly the whole egg, – can’t remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before putting in the oven dish to bake.
