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Martin, you can't just say 'peas' to a Brit and expect him to understand - we have six kinds - fresh (very rare), garden frozen(common), garden canned (less common but common) and then we move to the truly disgusting and ever popular - processed peas (canned, yeuk) and marrowfat peas (can't stand them even still inside the can (tin)) and mushy peas (a kind of thick, course, green-ish grey slime, also from a can). Mushy peas get more and more common and popular the further north you go in England and even into the haggis-eaters land.
I think mushy peas and sprouts are left over from WWII, when vitamins were badly thought of over here (along with taking a bath more than once a week). The trick was to start them cooking early enough - several hours at least. For Xmas, put the sprouts on at the same time as the turkey. Nothing left but roughage and they didn't taste of much either, except aluminium or cast iron (please note correct spelling, colonials).
I think mushy peas and sprouts are left over from WWII, when vitamins were badly thought of over here (along with taking a bath more than once a week). The trick was to start them cooking early enough - several hours at least. For Xmas, put the sprouts on at the same time as the turkey. Nothing left but roughage and they didn't taste of much either, except aluminium or cast iron (please note correct spelling, colonials).