What to cook with peas

Frozen peas are better than fresh for everything cooked, sweeter and more consistent, and they need no thawing. This is one of the few places where the frozen version genuinely wins.

They are also the fastest way to make a dish look finished. A handful thrown into a pulao, a keema or a pasta in the last three minutes adds colour and sweetness for no work.

Worth knowing: Add them at the end. Peas cooked for twenty minutes go grey and floury.