Lemon-scented fish & chips
Oven-bake white fish with carrots and potatoes and serve with a pea, broccoli and spinach puree - packed with goodness!
Easy mushy peas
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking
- Easy
- Serves 4-6 as a side
Skip to ingredients
- 250g dried marrowfat peas
- 2tsp bicarbonate of soda
- 25g salted buttercubed
- mintfinely chopped
- lemonjuiced
Nutrition: Per serving
- kcal166
- fat4g
- saturates3g
- carbs20g
- sugars1glow
- fibre8ghigh
- protein8g
- salt0.3g
Method
step 1
Put the marrowfat peas and bicarbonate of soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.
step 2
Drain the peas and rinse them twice with cold water to wash off the bicarbonate of soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.
step 3
Mash briefly and stir in the butter, mint and lemon, seasoning to taste.
