Soak dried marrowfat peas in lots of water and a teaspoonful of bicarbonate of soda overnight. Then rinse and cook in fresh water for about 30mins until soft. Mash and season.
Mushy peas can also make the base of a tasty pea and ham soup or can be made into a curry by adding fried onions, a tin of tomatoes and some curry powder.
For a variation on traditional mushy peas, why not try mashing frozen garden peas with fresh mint?