Traditional Nottinghamshire Mushy Peas with Mint Sauce

Soak dried marrowfat peas in water with a pinch of bicarbonate of soda overnight.

Rinse well, cover with fresh water, and simmer for about an hour until the peas break down into a thick, creamy mush.

Season with salt, pepper, and a tiny pinch of sugar.

For the mint sauce: Mix finely chopped fresh mint with white wine vinegar and a little sugar.

Serve the peas in a bowl with a large spoonful of the mint sauce on top.

The legendary snack from the Nottingham Goose Fair.