Eight easy recipes that prove frozen peas are the most versatile ingredient in your freezer

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SPRING PEA SOUP 

Cold soups are perfect for when the weather warms up. This one uses ingredients often found lying around in the kitchen, so you can make it last minute.

SERVES 8

• 1 tsp sunflower or vegetable oil
• 1 bunch (around 8) spring onions, sliced
• 1 garlic clove, crushed or finely grated
• 750ml vegetable stock
• 500g frozen peas, plus an extra handful of peas to garnish, defrosted according to the packet instructions
• 150ml natural yogurt or plant-based alternative
• a few sprigs of fresh herbs, such as parsley and mint, to garnish (optional)
• freshly ground black pepper

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 or until softened and beginning to brown. Stir in the garlic and cook for 1 minute. Pour in the stock and bring to a simmer. Turn off the heat.

2 Tip the peas into the stock, stir to mix everything together, then bring the stock back to a simmer.

3 Blend the soup until smooth. I use a food processor for this, rather than a handheld stick blender, because it results in a smoother consistency.

4 Check the temperature of the soup. If it’s cold enough, it can be served straight away. If it’s not cold enough, chill it in the fridge for 1 hour or so. Alternatively, you can prepare it the day before and store in the fridge until ready to serve.

5 Serve the soup in bowls, cups or glasses with a spoonful of yogurt stirred through each portion. Scatter a handful of extra peas over the top, along with fresh herbs to garnish, if you like. Season with plenty of freshly ground black pepper.

TIP If you want to give the soup a little kick, try adding a couple of tablespoons of soft herbs such as parsley, mint or tarragon when blending it.

GREEN SHAKSHUKA

This is very different in flavour to the shakshuka you’ll likely be used to, which is made with tomatoes. What I love about the version here is that you can switch up the greens depending on what’s in season – I always include the frozen peas because they’re great all year round.

SERVES 4

• 2 tbsp olive oil
• 1 leek, halved lengthways and sliced
• 1 red onion, finely chopped
• 2 garlic cloves, crushed or finely grated
• 1 tsp ground coriander
• ½ tsp ground cumin, plus an extra pinch to serve
• ½ tsp chilli flakes (optional), plus an extra pinch to serve
• 150g kale, cavolo nero, spring greens or chard, finely sliced
• 225g frozen peas
• 4 eggs
• 75g greek yogurt or a plant-based alternative

1 Heat the oil in a large frying pan with a lid over a medium-low heat. Add the leek and onion and fry, with the lid on but stirring occasionally, for 8-10 minutes or until softened.

2 Remove the lid and stir in the garlic, then cook for 1 minute before sprinkling in the coriander, cumin and chilli flakes, if using. Cook for 1 minute, making sure that the spices don’t burn.

3 Stir in the kale (or other greens) and frozen peas along with 75ml water. Put the lid back on the pan and simmer for 3-4 minutes or until the kale has wilted and the peas have warmed through.

4 Make 4 wells in the greens. Crack an egg into each one (you can crack them into a cup or glass first, if that’s easier). Put the lid on the pan and cook for 3-5 minutes or until the egg white is cooked and the yolk is a little runny (you can cook for longer if you want a set egg yolk).

5 Dollop over the yogurt and add a pinch each of ground cumin and chilli flakes, if you like.

RICOTTA, PEA AND PESTO TART

One of the recipes from my first book, The Tinned Tomatoes Cookbook, that drew people in was the Tomato, Cheddar and Pesto Tart – it’s incredibly simple to make and such a crowd pleaser. This is a similar dish, albeit with a completely different flavour and a much fresher vibe thanks to the peas and lemon.

SERVES 4-6

• 320g packet ready-rolled puff pastry
• 150g-200g frozen peas
• 250g ricotta
• 1 egg
• zest and juice of ½ lemon
• 4 tbsp basil pesto
• salt and freshly ground black pepper

1 Preheat the oven to 200C/180C fan/gas 6. Unroll the puff pastry sheet and lay it on a nonstick baking tray. Score along each side of the pastry, around 3cm in from the edges, to create a border – take care not to cut all the way through the pastry. Inside the border prick all over with a fork. Bake in the hot oven for 10-15 minutes or until light golden brown and puffed up.

2 While the pastry cooks, tip the peas into a heatproof bowl – if you’d like to scatter some whole peas over the top for decoration, use 200g. Pour freshly boiled water over the peas and leave for 2 minutes to defrost, then drain.

3 Put 150g of the peas, 175g of the ricotta, the egg, lemon zest and juice into a blender with a good pinch of salt and freshly ground black pepper. Pulse until combined, with the peas broken down a little – you can go as chunky as you like here.

4 Remove the pastry from the oven and, using a spoon or fork, push it down inside the border. Spread the pea and ricotta mixture over the centre of the pastry – it’s easier to start from the outside and work in. Return the tart to the oven for 8 minutes.

5 Remove the tart from the oven, then dot over the remaining ricotta, scatter over the 50g of whole peas, if using, and spoon the pesto on top. Bake in the oven for 10-15 minutes or until the ricotta is golden and the pastry is golden and cooked through.

CHORIZO, PEA AND PEARL BARLEY STEW

What I love about this recipe is that the flavours suit spring’s warmer weather, but it’s also great for cooler nights. In fact, that’s one of the many benefits of frozen peas – you get to use a spring/summer ingredient all year round.

SERVES 4

• 1 tbsp sunflower, vegetable or olive oil
• 200g cooking chorizo, roughly chopped
• 1 onion, sliced
• 1 leek, sliced
• 2 garlic cloves, crushed or finely grated
• 1½ tsp smoked paprika
• 1½ tsp dried mixed herbs
• zest and juice of 1 lemon
• 150ml white wine
• 200g pearl barley
• 600ml vegetable or chicken stock
• 200g frozen peas
• salt and freshly ground black pepper
• crusty bread, to serve

1 Heat the oil in a large saucepan with a lid over a medium heat. Add the chorizo and fry for 4-5 minutes until it has started to release its oil and is turning golden. Remove from the pan, leaving the oil behind.

2 Stir the onion, leek and ½ teaspoon salt into the oil. Fry for 6-8 minutes or until beginning to brown. Stir in the garlic, smoked paprika, dried mixed herbs and lemon zest, then season with salt and pepper and cook for 1 minute.

3 Pour in the white wine, then simmer for 1-2 minutes or until the wine has reduced.

4 Stir in the pearl barley and mix to combine everything, then cook for 1 minute before pouring in the stock. Pop the lid on, simmer for 10 minutes then mix in the chorizo and cook for a further 10 minutes. Remove the lid and allow to bubble for 10 minutes more. Stir in the peas, bring back to a simmer and cook for 2-3 minutes or until the peas are warmed through and tender.

5 Just before serving, stir through the lemon juice to taste, ladle the stew into bowls and serve with the crusty bread.

SALMON AND PEA PASTA BAKE 

This can be prepared ahead – keep it in the fridge, then cook it for 10-15 minutes longer than stated in the recipe. The sauce is thick, but you can add an extra 100ml milk if you prefer it looser.

SERVES 4

• 400g dried pasta (penne or rigatoni work well)
• 4 skinless salmon fillets
• 500ml whole milk
• 50g butter
• 50g plain flour
• 150g mascarpone
• 250g frozen peas
• 75g mature cheddar cheese, grated
• 75g panko breadcrumbs
• handful of parsley, finely chopped
• salt and freshly ground black pepper

1 Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. With 4 minutes of the cooking time left, add the salmon fillets to the pan, laying them on top of the pasta. After the 4 minutes, carefully remove the salmon fillets and put them on a plate. Drain the pasta and set aside. You can pop the pasta back in the pan, if you like – this is a good place to mix everything for the pasta bake. And if it’s an ovenproof pan, you can use it to cook the pasta bake in.

2 Preheat the oven to 200C/180C fan/gas 6. Pour the milk into a heatproof jug and heat in the microwave in 30-second blasts until steaming, making sure it doesn’t boil over. This step is optional, but I find it speeds up the sauce-making process.

3 Melt the butter in a small pan over a low heat. When the butter begins to sizzle, stir in the flour to make a paste. Once the flour is all combined, cook the paste for 1-2 minutes. Gradually pour in the milk a ladleful at a time, stirring continuously until the milk is fully incorporated. Bring to a simmer and cook for 1 minute.

4 Remove the pan from the heat and stir in the mascarpone with a good pinch of salt and freshly ground black pepper then mix until combined.

5 Pour the sauce over the pasta, then flake in the salmon (don’t worry if it’s not fully cooked through) and stir in the frozen peas. Transfer everything to an ovenproof dish or pan then level the top of the pasta.

6 Combine the cheddar, breadcrumbs and parsley, then scatter over the pasta. Bake in the oven for 20-30 minutes or until bubbling and golden on top.

PROSCIUTTO, BURRATA AND PEA PINTXOS

There are a few different ways I like to use peas on toast. One is with burrata and prosciutto, which I like to say is pintxos-style as it brings back memories of visiting San Sebastian.

MAKES 14-16

• 150g frozen peas
• 2 tbsp extra virgin olive oil
• 1 long baguette
• 8 slices of prosciutto
• around 250g burrata (drained weight)
• basil leaves, to serve (optional)
• salt and freshly ground black pepper

1 Place the peas in a heatproof bowl and cover with freshly boiled water to defrost. Leave for a few minutes then drain. Tip the peas into a food processor with ½ tablespoon of the olive oil and a good pinch of salt and freshly ground black pepper. Blitz until almost smooth then set aside.

2 Cut the baguette into 14-16 thin slices, depending on the length. For pintxos, the bread isn’t toasted but you’re more than welcome to toast it, if you like.

3 Drizzle the bread with a little olive oil then spread over the pea purée. Tear or cut each piece of prosciutto in half and lay on top of the peas. Tear the burrata into chunks and place alongside the prosciutto.

4 If you’re worried about the ingredients sliding off, spear them with a small wooden skewer or toothpick (but be sure to warn your guests so they don’t bite into it). Crack a little black pepper over the top before serving with a few basil leaves sprinkled over, if you wish.

HARISSA COUSCOUS SALAD WITH GOAT'S CHEESE

On the first day I started recipe testing for my friend Xanthe Clay, she asked me to add collecting harissa to the list of things we needed to do that day. Considering how much I use it now, I am mildly ashamed to say I thought that meant collecting her daughter from school. It was, in fact, to make a version of this salad, which I adored the moment I tasted it. I’ve added the stock cube, peas and lime – although it’s Xanthe’s love of lime that has also influenced mine.

SERVES 2 AS A MAIN OR 4 AS A LIGHT LUNCH OR SIDE

• 225g couscous
• zest and juice of 1 lime
• 1 vegetable stock cube
• 150g frozen peas
• 1 tbsp rose harissa (or slightly less if using a spicy harissa)
• 1 tbsp tomato paste
• 60g wild rocket
• 150g goat’s cheese (the softer variety, and vegetarian, if necessary), cut into chunks
• salt and freshly ground black pepper

1 Tip the couscous into a heatproof bowl with the lime zest. Squeeze the lime juice into a jug, then add the stock cube and add enough boiling water to make it up to 250ml. Pour this stock over the couscous and leave for 5 minutes or until the couscous has absorbed the water. Fluff up the couscous with a fork.

2 Place the frozen peas in a heatproof bowl and cover them with freshly boiled water to defrost. Leave for a few minutes or until fully thawed. Drain the peas, then fold them through the couscous.

3 In a small bowl, combine the harissa and tomato paste with a teaspoon of water, then season with a good pinch each of salt and freshly ground black pepper. Fold this paste through the couscous and peas until everything is well coated.

4 Arrange the rocket over a serving platter, cover the leaves with the couscous and peas, then scatter over the chunks of goat’s cheese.

ZESTY PAN-FRIED PURPLE SPROUTING BROCCOLI

Purple sprouting broccoli (known as PSB to the super-users) is a useful veg to have in the fridge when in season (February to April). It’s great with a roast dinner, with a zesty twist and coupled with frozen peas.

SERVES 4

• 3 tbsp olive oil
• 2 banana shallots, finely diced
• 2 garlic cloves, crushed or finely grated
• zest and juice of 1 lemon
• 400g purple sprouting broccoli
• 250g frozen peas
• salt and freshly ground black pepper

1 Heat 2 tablespoons of the oil in a large frying pan over a medium-low heat. Add the shallots and cook for 8-10 minutes or until softened but not golden. Stir in the garlic and lemon zest and cook for a further 1 minute.

2 Tip in the broccoli, season well with salt and freshly ground black pepper and cook for 5 minutes, mixing regularly to fry the broccoli all over.

3 Add the frozen peas and half the lemon juice to the pan, then cook for 23 minutes or until the peas are warmed through and tender. Squeeze over the remaining lemon juice to taste and drizzle in an extra tablespoon of oil, if you like.

NOW BUY THE BOOK

Our recipes are from The Frozen Peas Cookbook by Samuel Goldsmith, with photographs by Mowie Kay (Murdoch Books, £18.99). To order a copy for £16.14 until 6 April, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.