Traditional English pea puree. Culinary blog

When Jamie Oliver released another episode of his show, the plot of which was cooking mushy peas – traditional pea puree – the fog enveloping Albion slightly dissipated: the country was so shocked by the cook’s liberties.
Pea puree is part of the triple alliance – fish’n’chips & mushy peas are the foundation of British cuisine. It is also served with pies and meat puddings.
And this “famous cook”, “innovator” and “God forgive me, he probably never was in Yorkshire” suggested cooking mushy peas from frozen peas and adding onions to it! Here, if you are British, you should clutch at the heart and refuse further comments.
Homeland mushy peas – north of England. Keepers of canonical recipes live here.


In order not to be in the role of free interpreters of such serious recipes as mushy peas, for help we turned to our friends – the culinary team of the English brand WALMER. And this is what they told us.

The biggest mistake you can make when making mushy peas is to pick the wrong peas. For this dish only peas of the so-called “brain” varieties are suitable. And yes – it can’t be peas from a jar or frozen peas, it can only be dry peas that you will soak in water during the night before making pea puree.
Such peas, both dry and soaked, look bright green.

The puree from it will also turn out quite bright – from intense green to cream green, depending on which peas you come across.
The second point in which you can make a mistake is this. We are used to thinking that mashed potatoes are substances that are obtained after we have kneaded something. In the case of pea puree, this is not so. Peas can not be strictly mashed, it just needs to be cooked until it looks like a mashed potato. This, incidentally, will not take much time – about half an hour.
So, in order to make a traditional English pea puree, you will need:

  • peas
  • water
  • a pinch of soda
  • a pinch of salt

Pour dry peas into a bowl, add soda and pour water. In this form, you leave it for the night. In the morning, you need to drain the water and rinse the peas.
Now you can start cooking. Put the peas in a saucepan and fill with water. It should be so much that she covered a layer of peas on her finger. Add salt. Bring to a boil and reduce heat to a minimum. Cook until the peas have boiled and look like mashed potatoes.
Here such a simple and legendary classic of English cuisine.

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