Easy-peasy recipes that make the most of one of the nation’s favourite budget ingredients

MOST people have a bag of frozen peas in their freezer, but what do you do with yours?

Samuel Goldsmith, author of The Frozen Peas Cookbook (Murdoch Books) has more than a few ideas up his sleeve that will bring peas and love to families everywhere!

From soups and dips to one-pot wonders and easy-peasy pasta dishes – and even some dessert options – this is a great cookbook for making the most of one of the most budget-friendly ingredients around.

Plenty of the recipes can be batch-cooked, too, so they’re perfect for family meal planning.

Samuel Goldsmith’s cookbook celebrates frozen peasMowie Kay

We’ve picked three of our fave recipes for you to give a go.

Now the weather is warming up, we’ll be trying out the Chilled Spring Pea Soup to really bring the summer vibes.

This dish is perfect for the warmer monthsMowie Kay

Chilled Spring Pea Soup

Serves: 8
Prep time: 5 mins, plus chilling time
Cooking time: 20 mins

Ingredients:
*1tsp sunflower or vegetable oil
*1 bunch (around eight) spring onions, sliced
*1 clove garlic, crushed or grated
*750ml vegetable stock
*500g frozen peas, plus an extra handful peas to garnish (defrosted according to packet instructions)
*150ml natural yoghurt
*Few sprigs fresh herbs, such as parsley and mint, to garnish (optional)

Method:
1. Heat the oil in a large frying pan or saucepan over a medium heat. Add the spring onions and fry for a few minutes until softened and beginning to brown.
2. Stir in the garlic and cook for 1 minute. Pour in the stock and bring to a simmer.
3. Turn off the heat, then tip the peas into the hot stock, stir everything together and then bring the stock back to a simmer.
4. Blend the soup until smooth – I use a food processor for this, rather than a hand-held stick blender, because it results in a smoother soup.
5. Check the temperature of the soup. If it’s cold enough, it can be served straight away. If it’s not cold enough, chill the soup in the fridge for an hour or so. (You can prepare this soup the day before and store in the fridge until ready to serve.)
6. Serve the soup in bowls, cups or glasses with a spoonful of yoghurt stirred through each portion. Scatter a handful of extra peas over the top of the soup, along with a handful of fresh herbs to garnish, if you like. Season with plenty of freshly ground black pepper.

This is one for the one-pan fans!Mowie Kay

Pan-fried Gnocchi With Peas In A Creamy Tarragon Sauce

Serves: 2-4
Prep time: 5 mins
Cooking time: 15 mins

Ingredients:
*1/2tbsp oil
*1 onion, chopped
*200g unsmoked or smoked bacon lardons
*500g packet ready-made gnocchi
*150ml vegetable or chicken stock
*150ml double cream
*2tbsp chopped tarragon
*200g frozen peas

Method:
1. Heat the oil in a large frying pan over a medium heat. Add the onion and fry for 5 minutes or until softened and beginning to brown.
2. Stir in the bacon and fry for 5-6 minutes or until golden, crisp and the fat has been released.
3. Tip the gnocchi into the frying pan and cook for 2-3 minutes or until starting to brown a little, stirring them carefully to ensure they don’t break up. Transfer the cooked gnocchi to a plate and set aside.
4. Combine the stock and cream in a jug and pour the mixture into the frying pan. Season the mixture with salt and pepper, then bring to a simmer and cook for 1 minute.
5. Stir in the chopped tarragon and frozen peas, then cook for a further 2 minutes or until the peas are warmed through and tender.
6. Return the gnocchi to the pan, gently stir into the sauce and cook for 1-2 minutes or until the gnocchi are warmed through. Serve immediately.

Get your protein hit with a spring kedgereeMowie Kay

Kedgeree

Serves: 4-6
Prep time: 5 mins
Cooking time: 35 mins

Ingredients:
*200ml whole milk
*200ml vegetable stock
*400g smoked fish (haddock, trout or salmon all work well)
*175g frozen peas
*250g basmati rice
*1tbsp oil
*50g butter
*1 onion, sliced
*1 clove garlic, crushed or finely grated (shredded)
*1tbsp mild curry power
*1/2tsp ground turmeric
*4 eggs
*Handful parsley, finely chopped

Method:
1. Pour the milk and stock into a saucepan with a lid. Bring to a simmer, then add the fish and cook for 3 minutes. Add the frozen peas and cook for a further 2 minutes or until the fish is cooked through. Drain the fish and peas, reserving the poaching liquid. Pour the liquid into a jug and top up with water so it measures 500ml.
2. Rinse the rice a few times until the water is running almost clear. Drain and set aside.
3. Heat the oil in a pan over a medium heat, add half the butter and, once melted, fry the onion for 4–5 minutes or until softened and beginning to brown. Stir in the garlic and fry for 1 minute. Stir in the curry powder and ground turmeric, then cook for 1 minute.
4. Tip the rice into the pan and stir well so every grain is coated in the spiced oil. Fry the rice for a few minutes until slightly nutty then pour over the reserved poaching liquid. Cover the pan with a lid and bring to a simmer. Turn down the heat until just simmering and cook for 10-15 minutes or until the rice is tender. Remove the pan from the heat and set aside, leaving the rice in the pan.
5. Meanwhile, cook the eggs to your preference. Bring a pan of water to the boil and cook for 7-10 minutes depending on how soft or hard you want your yolks. Transfer the eggs to a bowl of cold water, then peel once cool enough to handle. (Sometimes this is easier to do under cold running water.) Slice each egg into four.
6. When ready to serve, assemble the dish by folding the fish, remaining butter and chopped parsley through the rice, then season to taste. Either spoon the kedgeree on to individual plates or on to a serving platter then top with the eggs.