frozen peas

I first ate this hot dish, a Midwestern favorite, on a late fall evening in the humid kitchen of the cook and television star Molly Yeh, at her farmhouse in Minnesota. The casserole accompanied venison, lefse and talk of the sugar beet harvest outside. I thrilled to the cream-beefy, umami-strong flavors that sat beneath its golden, cobbled exterior, and I loved the way the potatoes soaked up the gravy that pooled below the venison. You could substitute other ground meats for the beef, and other frozen vegetables for the peas or corn, but the tots are mandatory, and I do love the addition of cheese at the end.

Tater Tot Casserole

unsalted butter

carrots,

celery stalks, finely chopped

large white or yellow onion, finely chopped

Kosher salt and black pepper

all-purpose flour

milk

chicken, vegetable or beef broth base or bouillon

beef (about 15 percent fat)

peas

Tater Tots

Cheddar (optional)

parsley,

Ketchup,

Heat the oven to 400 degrees. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat. Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes.

Stir in the flour and cook for another minute. Add half the milk and cook, stirring, until thickened. Add the remaining milk and cook, stirring, until very thick. Stir in the broth base, and season to taste with salt and pepper. Pour into a heat-safe bowl and set aside.

Wipe out the pot and set it back over medium-high heat. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Cook, stirring, until soft, 5 to 7 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the peas or corn and season to taste with salt and pepper.

Using a slotted spoon, drain and discard any excess liquid from the beef mixture. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Spread half the creamed soup mixture on top. (It can be tricky to spread the soup over the beef, but it’s OK if it gets messy and mixes together a little bit.)

Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top. Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using.

Bake until the tots are golden brown and crispy on top, about 45 minutes. Let cool slightly. Sprinkle with parsley and serve with ketchup, if using.

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Chicken soup

olive oil

onions,chopped

carrots,chopped

tbsp thyme leaves,roughly chopped

chicken stock

leftover roast chicken,shredded

tbsp Greek yogurt

garlic clove,crushed

lemon juice

cheese scone,to serve (see tips below)

Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don’t worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.

Arroz con Pollo

garlic cloves, finely minced

salt

white vinegar

oregano

black pepper

chicken thighs

rice

chicken broth (or water)

bay leaves

ground annatto or sweet paprika

tomato sauce (basic canned tomato sauce is fine)

pimento-stuffed olives, drained (optional)

capers (optional)

kosher salt,

peas,

lime,

Salted, sliced avocado and tomato,

red bell pepper, seeded and cut into quarters

ají dulce peppers

garlic cloves

yellow onion,

culantro leaves and tender stems, coarsely chopped (see Note)

cilantro

Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.

Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.

Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)

Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.

Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.

Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.

Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.

Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.

Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you’ll become an expert at this over time.

Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.

Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.

Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Crispy fish & chips with mushy peas

baking potato

white bread

white fish fillets,

tbsp plain flour, seasoned

egg, beaten

frozen pea with mint

tbsp crème fraîche

Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Easiest ever paella

leek

pack chorizo sausage, chopped

turmeric

long grain rice

hot fish or chicken stock

frozen pea

frozen seafood mix,defrosted

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious Chinese-style supper

Easy egg fried rice

American long grain rice

sunflower oil

back bacon rashers, roughly chopped

red pepper, chopped

garlic cloves, thinly sliced

eggs

Chinese five-spice powder

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don&rsquo;t rinse).

Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Vladimir insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.

Russian Salad

yellow potatoes (about 1 pound), washed

carrots (about 1/2 pound), washed

eggs, fridge-cold

cornichons and 1/2 cup plus 2 tablespoons of their brine

mayonnaise

Bring a large pot of water to boil. Season with salt.

Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.

Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.

Gently add the eggs, and allow to boil 10 minutes.

While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.

Once the eggs are cooked, drain them, and peel under cold running water.

Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.

In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.

As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you’d like to use fresh peas and spinach, you’ll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.

Spinach and Pea Fritters

(10-ounce) package frozen spinach, thawed

garlic clove,

red-pepper flakes

fresh mozzarella, diced (about 1 cup)

lemon, zested, then

baking powder

olive oil, for frying, plus more as needed

Greek yogurt

Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.

In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.

In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.

Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.

Knowing how to cook Southern-style peas will make you a true meat &amp; 3 maven!

Instant Pot Southern-style peas 

peas (fresh

onion

TB extra virgin olive oil

hickory smoked bacon,

chicken broth

bouillon cube (optional but adds more richness)

salt & pepper

Set Instant Pot on saute.

Heat EVOO in the pot along with bacon...

Heat EVOO in the pot along with bacon pieces.

When bacon begins to brown, add the onion.

Cook until onion begins to caramelize.

Add chicken broth and bouillon cube).

Fill water to make liquid just above peas.

Pressure cook on high for 30 minutes.

When pressure cooking stops, allow slow release.

Leave peas in IP until time to serve.

Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat

Spicy potatoes

potato

tsp mustard seed

tsp garam masala

Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking

Lemony prawn & pea pasta

linguine or other long pasta

large frozen prawn

lemon

soured cream (optional)

Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.

Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.

Pea and ham soup, but not as you may know it.

Matt Moran's green pea and ham hock soup

tbs olive oil, plus extra to drizzle

onion, chopped

carrot, chopped

garlic cloves, crushed

celery stalk, chopped

bay leaf

thyme

smoked ham hock

1L (4 cups) chicken stock

mint, leaves picked

Pea tendrils, to serve

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5348771529001-5853640786001

Give peas a chance! Add these tasty and versatile fritters to your breakfast, lunch or dinner.

Top 28 frozen peas recipes from across the web

The most viewed frozen peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tater Tot Casserole

Chicken soup

Arroz con Pollo

Crispy fish & chips with mushy peas

Easiest ever paella

Easy egg fried rice

Russian Salad

Spinach and Pea Fritters

Instant Pot Southern-style peas

Spicy potatoes

Lemony prawn & pea pasta

Matt Moran's green pea and ham hock...

Pea & haloumi fritters

Salmon with greens & crème fraîche

Pea Puree

Lemon Israeli Couscous

The Best 15 Minute Fried Rice

Spiced potato cake with mint raita

Pasta with creamy greens & lemon

Summer vegetable curry

Simple shepherd's pie recipe

Simple Chicken Fried Rice Recipe

How to Freeze Peas

Easy Pea Salad

Spring green risotto

Pea & ham soup

Lamb keema curry

Spicy vegetable egg fried rice

Top 28 frozen peas recipes from across the web

The most viewed frozen peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tater Tot Casserole

Chicken soup

Arroz con Pollo

Crispy fish & chips with mushy peas

Easiest ever paella

Easy egg fried rice

Russian Salad

Spinach and Pea Fritters

Instant Pot Southern-style peas

Spicy potatoes

Lemony prawn & pea pasta

Matt Moran's green pea and ham hock...

Pea & haloumi fritters

Salmon with greens & crème fraîche

Pea Puree

Lemon Israeli Couscous

The Best 15 Minute Fried Rice

Spiced potato cake with mint raita

Pasta with creamy greens & lemon

Summer vegetable curry

Simple shepherd's pie recipe

Simple Chicken Fried Rice Recipe

How to Freeze Peas

Easy Pea Salad

Spring green risotto

Pea & ham soup

Lamb keema curry

Spicy vegetable egg fried rice

The most viewed frozen peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine