Quick fish ‘n’ chips ‘n’ mushy peas
I spent the afternoon on Zoom with friends, and even though I’d earlier retrieved some chicken fillets from the freezer, I wanted a simple, no-fuss dinner.
Frozen hoki fillets in a lemon-pepper crumb were perfect. I did home-made chips, and warmed a can of mushy peas to go with it.
If you haven’t encountered this English delicacy before, they’re definitely a northern taste. Dried marrowfat (large green) peas are reconstituted and cooked slowly until they are, well, mushed. Cooking from scratch would take an age. Thankfully they are sold canned.
In the UK, in the north particularly, they’re a standard accompaniment in every chip shop, for fish and chips. That plus curry and gravy. Nom nom.
We’ll have the chicken tomorrow 😊
New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊
Sofia Grey 