With handmade mushy peas, you may enjoy comfort cuisine at its finest. They are great with fish and chips because of their mild mint and lemon flavor.
Fill a large heatproof basin halfway with boiling water and add the marrowfat peas and baking soda. Allow 12 hours or overnight to soak.
To remove the baking soda, drain the peas and rinse them twice with cool water. Fill a saucepan halfway with cold water and add the beans. Bring to a boil, then lower to a low heat and cook for 30 minutes, or until the vegetables are cooked, stirring periodically.
Mash quickly, then mix in the butter, mint, and lemon juice, seasoning with salt and pepper to taste.