Mushy Peas

Method

1. Tip 75 g of dried marrowfat peas into a bowl big enough to let them treble in size and scatter over 0.5 tsp of bicarbonate of soda — this is what softens the skins and keeps the colour green.
2. Pour on 300 ml of boiling water, stir once so the bicarbonate dissolves, cover and leave at room temperature overnight, 12 hours or up to 16. The peas should be swollen, wrinkled and soft enough to squash between finger and thumb.
3. Drain the peas into a sieve and rinse thoroughly under cold running water for a good 30 seconds to wash away the soda, which would otherwise taste soapy.