England, Part 3: The Great Conquest for Mushy Peas

For reasons beyond even my own comprehension, one of my top bucket-list items for this trip to England was to find and eat mushy peas.

Brent had recounted about them from time to time, never fondly, so as to why I felt a deep desire to munch down on them myself is unbeknownst to me. But nevertheless, I made it a conquest to find the most vinegar-packed mushy peas in all of Manchester. 

Boy, was I not disappointed.

Although this 'fancier' version was great, I think Brent and I both prefer the classic chippy for our fish n' chips & mushy peas

Enjoyed for more than 60 years, mushy peas are a staple dish in England, and the bright green side is supposed to liven up and unify a meal of fresh fish and chips or is served alongside a piping hot meat pie. 

The recipe is simplistic. Soak some marrowfat peas in a mixture of water and baking soda overnight, then season with a little salt and simmer in water for a bit until you are able to create the thick, vibrant green paste. You can also add a sprinkle of malt vinegar, which seems to be the more popular choice. 

But there you have it, the beloved mushy peas of England.

Bucket-list item officially checked off!