Tis (finally) the season for spring produce, and I have my sights set on the freshest peas at the farmers market. Whether you ...

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 ...

Frozen peas are just as sweet and satisfying, plus there’s no shelling necessary, and you can always keep a bag on hand for ...

Chef Barry Tonkinson makes this recipe with frozen peas instead of the traditional dried marrowfat peas. This salad is a celebration of three different kinds of peas: English, snap, and snow.

Heat the oil in a large frying pan over medium heat and add the ground venison. Add the salt, pepper, garlic powder, cayenne ...

Chefs say the simple method works well with frozen peas and takes just over five minutes. The recipe begins with melting the butter and garlic over a medium heat for around 30 seconds. They should ...

To shell, squeeze the pods between your thumbs and fingers on the seams to pop them open. Hold the pod over a bowl and run your finger along the inside to release the peas into the bowl. One pound of ...

SIGN UP NOW This recipe is vegetarian – just be sure to use a vegetarian cheese. The pea pesto, which is optional, makes more than you need; store the rest in the fridge for up to five days. If you’re ...

A quick homemade pesto using frozen peas as the base has all the flavour ... replace the chicken with a poached or fried egg – yum! For this recipe you will need a large pestle and mortar ...

The combo of the asparagus and the peas goes very well together in many cuisines, especially Italian. One of the things I love about these types of recipes is that you can use fresh or frozen ...