Mushy Peas

Traditionally served with roast leg of lamb in Ireland and fish and chips in England, mushy peas are prepared by boiling marrowfat peas with soda bicarbonate, resulting in a thick pea soup. It is believed that the dish probably dates back to the 1970s. Mushy peas are typically served warm, but there is also the industrial version of the dish, found in numerous supermarkets across the country.