Mushy peas
Mushy peas are made from dried marrowfat peas, soaked and then cooked until soft. They’re a classic all over Britain, especially in the north and the Midlands.
Curry sauce
Chip-shop curry sauce is a mild, slightly sweet British invention, quite unlike most restaurant curries. It’s popular with chips and with sausages.
Gravy
Chips and gravy is a favourite in the north of England and the Midlands. Gravy recipes vary, and many contain meat stock.
Salt and vinegar
For many people, fish and chips isn’t complete without salt and malt vinegar.
For your event
Offer one or two sides to keep the queue moving. Mushy peas and curry sauce are the most popular pair. Ask your caterer about allergens in each sauce.
How to choose for an event
If you’re only offering one or two sides, mushy peas and curry sauce are the safest pair. In the north or the Midlands, gravy may be more popular. Ask your caterer what they recommend for your crowd.
Portions
Sides are usually served in small pots. Not everyone will want one, so ask your caterer how they plan quantities.
Allergens in sides
Sauces and sides can contain allergens, such as gluten, celery or mustard, depending on the recipe. Ask your caterer for the allergen information for each one, especially if you have guests with allergies.
Regional favourites
Other regional sides include chips with cheese, scraps (the crispy bits of batter), pickled onions and pickled eggs. These vary from shop to shop and region to region.
Making mushy peas at home
To make them yourself, soak dried marrowfat peas overnight, rinse, then simmer gently until they break down into a thick, soft mash. Season with salt, and some people add a little butter or mint. They’re cheap and very filling.
Quick answers
What are mushy peas made from?
Dried marrowfat peas, soaked and cooked.
Is gravy vegetarian?
Often not. Ask your caterer.
Planning an event? Tell us about it and we’ll check the date and send a quote.