Written by admin. Posted in Dating Fun

For those none northern types, mushy peas are marrowfat peas, soaked overnight and simmered for hours in a little sugar and salt. Not sophisticated, but dollop a spoonful next to your fish ‘n’ chips or Sunday roast and heaven awaits. Imagine a party taking place in your mouth and you just about have it.

Now, the best mushy peas were and are my mothers. Synonymous with listening to the Goons in our kitchen while we waited for my Dad to get back from his Sunday game of crown green bowling and a couple of pints at The Queen’s Arms.

I am making no other claims for my mum’s cooking as it has become clear over the decades that her hatred of bacteria has escalated to a degree where any foodstuff is boiled for five days before serving. It’s a bit like looking at a plate of porcelain fruit but in reverse. With porcelain, you take a bite and break a tooth. With my mum, it looks good and tasty but disintegrates on contact.

So why is the mushy pea the king of vegetables in my mum’s house?  It’s the fact that all the other veg are mushy but should be firm that wins the prize. At least the mushy pea complies with the trade description act and is what it is meant to be; mushy!

So is the mushy pea now dead? The answer is a resounding no despite the best attempts of Bachelors to popularise the tinned variety. My mum still does mushy peas the old fahioned way and now Nigella Lawson has jumped on the ‘real mushy peas’ bandwagon.