Mushy peas
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Mushy peas are dried marrowfat peas which are first soaked overnight and then simmered until they form a green lumpy paste (the better the mushy peas, the less obviously bright the colour - peas with few additives tend to form a more grey-green end product). Sodium bicarbonate is often added to soften the peas and to inhibit fermentation during soaking which reduces later flatulence. They are a very traditional northern English accompaniment to fish and chips, or in the North West are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, although using mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas can be bought in tins; one of the most popular brands is Batchelors. They are also sometimes served in batter as a pea fritter.
A knob of butter is commonly added to enhance flavour.
In more recent times "posh" British restaurants have taken to jokingly calling them Yorkshire Caviar on their menus.
[edit] Local variants
In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, they are often served as a snack on their own. They are traditionally accompanied by mint sauce, and sold at open air events, such as fairs or fetes.
In the North West (Cheshire/Merseyside areas), it is commonly served with two fried eggs on top as a latenight snack.
A Lancashire variant (particularly popular around Bolton and Preston) on mushy peas is parched peas -- carlin peas (aka maple peas, black peas) are soaked and then boiled slowly and for a long time; the peas are traditionally served with vinegar.
In the North East, the similar pease pudding is more popular than mushy peas.
