Soak dried marrowfat peas overnight in cold water with a pinch of baking soda. Drain and rinse before cooking.
Place the soaked peas in a saucepan, covering them with fresh water. Bring to a boil, then reduce to a simmer. As the water boils, foam and any impurities will rise to the surface. Use a spoon or ladle to skim off the foam and discard it. This will improve both the flavor and texture of the peas.
Cook the peas over low heat for 20-25 minutes, stirring occasionally. As the peas cook, they will break down and become mushy naturally. If the mixture becomes too thick, add a little more water to maintain the desired consistency.
Once the peas have reached a soft, creamy texture, season with salt and pepper. Stir in butter for extra richness and add a touch of fresh mint for brightness if desired.
Serve the mushy peas warm alongside your favorite dishes like fish and chips, pies, or sausages.
