Nigella Lawson Mushy Peas Recipe

There’s something quietly comforting about a bowl of mushy peas, isn’t there? It’s not a glamorous side dish, not the kind that earns applause at the dinner table — but it never needs to. It simply is, warm and familiar, like slipping on thick socks after a cold walk.

Nigella Lawson’s take on mushy peas gives this classic a bit of a glow-up. Garlic-simmered peas, crème fraîche for a soft tang, Parmesan for richness, and a whisper of mint — dried or fresh, your call. The whole thing takes about 15 minutes, start to finish, and it manages to feel both humble and ever so slightly posh.

Perfect alongside fish and chips, a roast lamb dinner, or even spread under poached eggs for something unexpected. Let’s slow down and enjoy this one.

Ingredients List

• 1 garlic clove — simmered with the peas to gently infuse.
• Salt — to taste.
• 5 oz (about 140g) frozen peas — sweet and convenient.
• 1 to 2 tbsp crème fraîche — adds richness and a touch of tang; Greek yogurt works too.
• 1 to 2 tbsp grated Parmesan or pecorino — deeply savoury; feel free to skip for dairy-free.
• ½ tsp dried mint — subtle herbal lift.

How To Make It

1. Serve warm.
   You can return them to the pan and cover to keep them hot, especially if you’re timing them with a roast or fry-up.
2. Fill a small saucepan with cold water and drop in the garlic clove.
   This infuses the water gently as it comes to a boil. It’s a quiet kind of flavour-building.
3. Add the frozen peas and a pinch of salt.
   Once boiling, tip in your peas. Simmer for 5–6 minutes, or until just soft.
4. Drain the peas and discard the garlic.
   (Though, sometimes I mash the garlic in too — rebel move.)
5. Blend the peas.
   Tip into a food processor or use a stick blender. Add crème fraîche, cheese, and mint. Pulse until chunky but not totally smooth — texture is part of the charm.
6. Taste and adjust.
   More salt? A splash more crème fraîche? Go by feel.

Common Mistakes

Why are my mushy peas watery?
You may not have drained them fully before blending. Let them steam-dry for a minute first.

Why do mine taste bland?
Don’t skip the cheese and mint — they make the whole dish sing. Also: salt matters here.

Can I over-blend them?
Yes. You’ll end up with a puree rather than a textured mash. Pulse, don’t blitz.

I once used too much mint.
It tasted like toothpaste. Stick to ½ tsp dried or just a few fresh leaves.

Storage and Reheating Tips

Fridge:
Keep leftovers in a sealed container for up to 2 days.

Freezer:
Freeze in small portions (ice cube trays work well) for up to 3 months. Defrost gently before reheating.

To Reheat:

• Stove: Low heat, 3–4 minutes with a splash of water or crème fraîche. Stir gently.
• Microwave: Medium power, in 1-minute bursts, stirring between rounds.

What Pairs Nicely With Mushy Peas?

• Fish and Chips — the classic combo. Peas cut through the richness.
• Grilled Lamb Chops or Roast Lamb — mint and lamb? Enough said.
• Shepherd’s Pie — spoon them on the side or swirl them in.

Also surprisingly good on toast with a soft-boiled egg, if you’re feeling frugal and fancy.

FREQUENTLY ASKED QUESTIONS

Can I use fresh peas instead of frozen?
Yes, but make sure they’re young and sweet. Frozen peas are often fresher than what’s on the shelf.

Can I make this dairy-free?
Skip the crème fraîche and cheese. Use a splash of oat cream and a spoon of nutritional yeast if you fancy.

How minty is this?
Very mild — it lifts, doesn’t dominate. Use fresh mint if you want something brighter.

Can I make it ahead of time?
You can. Just reheat gently and maybe stir in a splash more crème fraîche to loosen.

Try More Nigella Recipes:

• Nigella Venison Casserole
• Nigella Chestnut Stuffing
• Nigella Steak And Ale Pie

Nutrition Facts

Amount Per Serving

• Calories 264
• Total Fat 4.9g
• Saturated Fat 2.7g
• Trans Fat 0.2g
• Cholesterol 11mg
• Sodium 925mg
• Potassium 699.5mg
• Total Carbohydrates 41g
• Dietary Fiber 16g
• Sugars 5.6g
• Protein 16g