Depends on what you are calling mushy peas. The insipid green mush you get down South or proper Northern dried marrow fat peas. Andy
Fish and chips must include mushy peas. Make a little hole in the middle and fill with Sarsons vinegar. None of that tartare sauce malarky!
I had wholemeal pasta, red onions and salmon, but being a cheapskate I used chicken soup out of a tin for the sauce. also melted in some mature cheese and added small amount of tomato purée as allergic to the last one now.
You were doing so well until the suggestion of vinegar and then completely ruined it with the lack of Tartare sauce.
Calve’s liver in a port wine sauce, apple rings, mashed potato and onions. Apparently a local dish in Berlin.
Jebus, there are some real life barbarians in this thread. Mushy peas, vinegar, tartare sauce and lord knows what else. This thread needs sending to the wasteland at this point….
Possibly, me Moms not known to splash out on anything. She’s tighter than a Scottish Shark at Sixty Fathoms…… I was more into the gravy and onion combo than eating what in texture reminded me of a bouncy rubber ball….
Needs bacon! My favourite dish at Langan’s, liver bacon mash peas and gravy. And since the refit, they’ve stopped doing it.
The onion gravy is very important. I got some calves liver from the butcher a few weeks ago. Served with thick cut smoked streaky bacon, creamy mash & a slow cooked onion gravy with port. And a few glasses of red. Was bloody amazing.
Keeping on the subject of vinegar, lots required on the Halloween dish of choice up North - cup of black peas, with lashings of Sarsons
