Homemade Traditional British Mushy Peas

Rinse the dried marrowfat peas thoroughly in cold water. Soak the peas overnight in cold water. Drain afterwards.

In a large saucepan, combine the soaked peas and vegetable or chicken stock. Bring the mixture to a boil over medium heat then turn the heat to low and let simmer for about 1 hour, or until the peas are fully tender.

In a separate frying pan, melt butter over medium heat. Add the finely chopped onion and sauté until translucent and soft, approximately 5 minutes. Transfer the cooked peas to the frying pan with onions. Using an immersion blender, blend the peas until you have a smooth and creamy texture. Season with salt and pepper according to taste.

Serve hot alongside your favorite British dish, such as fish chips or roast dinners.