Frozen peas are a hero ingredient in winter: try them in this potato and feta traybake and a speedy coconut soup
Frozen peas might come number one on my list of favourite vegetables. So accessible, so speedy to cook, so sweetly flavourful, and a brilliant source of protein. At this time of year I rely on them to add freshness when most other green veg is a distant memory. This week, I cooked them with potatoes, lemons and feta to make a family-friendly traybake, and the pea and coconut soup is a go-to, made with things I usually have to hand.
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