Mushy peas

Soak the dried peas overnight in plenty of cold water, then drain and simmer in fresh water until very soft, usually about 30–45 minutes. Mash them with a little cooking water; a pinch of bicarbonate of soda is sometimes used to help them soften.

Yes. Simmer frozen peas for 3–5 minutes, drain most of the water, then crush them with a fork or potato masher; add a little butter or mint if you like, but leave some peas whole for texture.

They are a classic side for battered fish and chips, and also go well with steak pie, sausages or fish cakes. A squeeze of lemon or a splash of malt vinegar cuts through their soft, earthy flavour.

Cool them promptly, put them in a covered container and refrigerate for up to three days. Reheat until steaming hot throughout, stirring in a splash of water if they have thickened.

Yes. Freeze them in small airtight portions for up to three months, then thaw in the fridge or reheat from frozen in a pan over a low heat, stirring often and adding a little water.

No: marrowfat peas are mature peas that have been dried, while mushy peas are a dish made by cooking peas until they break down. Traditional mushy peas are often made with marrowfat peas, but fresh or frozen peas can also be mashed.

For a similar soft pea side, mash cooked garden peas with a fork and season them with mint and a little butter. If you want a smoother accompaniment, pea purée works well with fish or pie.