Photograph: Louise Hagger/The GuardianPhotograph: Louise Hagger/The Guardianoved for their inherent sweetness and the ability to add a welcome pop of colour to even the most beige of meals, frozen peas were initially marketed in Australia as one of a new range of novel “frosted foods” introduced in the late 40s – an era when home freezers themselves were still a novelty.
Astonishingly good value, and a convivial partner to a large number of flavours, peas probably deserve more frequent star-billing on dinner menus than they usually get.There’s no need to defrost peas, says Alice Zaslavsky, author of In Praise of Veg. “I like to pop them through fritters and frittatas without thawing – the residual moisture means they stay nice and juicy and keep their colour too,” she says.
Mint and peas are a no-brainer and the BillyKart Brisbane owner and chef, Ben O’Donoghue, likes to add mint to an asparagus and pea frittata along with crumbled feta for a salty contrast.
Lord love ‘em!
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