Find out how to make mushy peas from frozen peas for an extremely quick and easy side vegetable dish for fish with this recipe.

Mushy peas are traditionally made with dried marrowfat peas and need long soaking before cooking. This quick and easy homemade version uses frozen peas instead; it tastes great and is far, far quicker to make. With a side dish this quick and easy you'll be making mushy peas regularly! 

Melt the butter in a saucepan.

Add the peas, milk, mint and a little salt and pepper. 

Bring to the boil, stirring, reduce the heat, cover and simmer very gently for 10 minutes until really soft.

Crush the peas with a potato masher to break them up into the liquid so you end up with a thick, lumpy texture.

To freeze this mushy pea recipe pack in a rigid container, seal and freeze for up to 6 months

Make mushy peas for a side with homemade fish 'n' chips or other fish dish, or spread in a fishfinger sandwich or chip butty.

How To Cook Your Favourite Takeaways At Home by Carolyn Humphries is published by How To Books Ltd, priced £9.99.

Serve these mushy peas with one of our any fish recipes, including homemade fish goujons, cod baked in a herby crust and classic fish 'n' chips

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Carolyn Humphries is an experienced food writer, restaurant critic and author of several cookery books.

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