Peas

Peas (and petits pois) are one of the most versatile and perhaps underrated vegetables.  Very cheap to buy, available frozen year round from all supermarkets and great as a side or the main attraction.  Petits pois are essentially slightly smaller and more tender peas.

They are available fresh in UK supermarkets from May to September, but if they are more than a couple of days old the natural sugars in them begin to turn to starch and they become less sweet and tender than the frozen variety that would have been frozen within 2-3 hours of harvest.

Peas are high in vitamins A and C, B1, iron, phosphorous, high in dietary fibre, rich in protein and carbohydrates and low in fat.  What’s not to like about that!

The most common cooking methods are boiling, microwaving or steaming however they can also be added to a dish and cooked as part of the main dish (e.g. as in paella or pasta bakes).

You can add some fresh mint to the pot or bowl whilst cooking, to flavour the peas, and some people like to cook them with a little sugar to enhance the sweetness (though I don’t bother).  If you want to add salt for flavour, do this to the drained peas at the end as adding it before cooking can make the peas a little tough.

Boiled Peas

Allow 60g or just under 1/2 a cup of peas per person.  Place the peas in a saucepan and pour in just enough boiling water to cover them.  Bring the peas up to the boil, turn it down so just simmering and place a lid on top.  Simmer for 2 minutes.  Drain the peas and then add butter, salt and pepper if you want.

Microwaved Peas

Allow 60g or just under 1/2 cup of peas per person. Place the peas in a microwave-safe bowl and pour in 8mls (1/2 a Tablespoon) of water per 60g of peas.  Cover with a microwave safe lid or clingfilm and cook in the microwave on high (750w – 900w) for 2 minutes if frozen and 4 minutes if fresh. Drain the peas and then add butter, salt and pepper if you want.