Some pub mushy peas are terrible, which is a shame. Bad texture, dodgy added colour (absolutely not needed). They're easy to make. You start with those starchy marrowfat peas. You can soak them overnight, or, around here, you can buy cheap kilo bags of frozen part-cooked ones for a pound in Morrison's. One bag does the two of us around four times. You can't do much cheaper than that. With those, all you do is simmer them in just a bit of water for about 20 minutes, once they're warmed up (you start from frozen), with a bit of salt. When they start to break up, help them along with a fork or your spud masher. You may need to adjust the liquid a bit to get them mushy enough. That's it. The soaked ones need simmering for a bit longer, otherwise just as easy. They're great with fish and chips.