Easy recipes that benefit as much as possible from one of the country’s favorite budgetary ingredients

Most people have a bag of frozen pea in their freezer, but what do you do with yours?

Samuel Goldsmith, author of The cooking book on frozen peas (Murdoch Books) has more than a few ideas in his sleeve that will bring peas and love to families everywhere!

From soups and dips with wonders to a pot and easy and easy pasta dishes – and even some dessert options – it is an excellent kitchen book to make the most of one of the ingredients most favorable to the budget.

Many recipes can also be cooked in batches, so they are perfect for planning family meals.

We have chosen three of our favorite recipes so that you can try.

Now, time is warming up, we will try the refrigerated spring pea soup to really bring summer vibrations.

4

Refrigerated spring pea soup

Serves: 8
Preparation time: 5 minutes, more cooling time
Cooking time: 20 minutes

Ingredients:
* 1 TSTP of sunflower or vegetable oil
* 1 platoon (about eight) spring onions, trenches
* 1 Pod garlic, crushed or grated
* 750 ml of vegetable broth
* 500 g of frozen pea, plus a handful of additional pea to garnish (thawed according to the instructions of the package)
* 150 ml of natural yogurt
* Few fresh herbs, like parsley and mint, to garnish (optional)

Method:
1 and 1 Heat the oil in a large skillet or a saucepan over medium heat. Add the spring onions and fry for a few minutes until it is softened and start to brown.
2 Incorporate the garlic and cook for 1 minute. Pour the stock and simmer.
3 and 3 Turn off the fire, then switch the peas in the hot broth, stir all together, then bring the stock to simmer.
4 Mix the soup to smooth consistency – I use a culinary robot for this, rather than a mixer of portable sticks, because it translates into a more fluid soup.
5 Check the soup temperature. If it is quite cold, it can be served immediately. If it is not cold enough, cool the soup in the refrigerator for about an hour. (You can prepare this soup the day before and store in the refrigerator until they are ready to serve.)
6. Serve the soup in bowls, cups or glasses with a spoonful of stirred yogurt through each portion. Dispel a handful of additional peas on the top of the soup, as well as a handful of fresh herbs to garnish, if you wish. Season with a lot of freshly ground black pepper.

4

Gnocchi pan -fried with peas in a creamy tarragon sauce

Serves: 2-4
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients:
* 1/2 TBSP oil
* 1 onion, chopped
* 200g Lardds of non -smoked or smoked bacon
* Gnocchi ready to use 500g
* 150 ml of vegetables or chicken
* Double cream 150 ml
* 2 minced tbsp the tarragon
* 200g of frozen peas

Method:
1 and 1 Heat the oil in a large skillet over medium heat. Add the onion and fry for 5 minutes or until it is softened and start to brown.
2 Stir in the bacon and fry for 5 to 6 minutes or until it is golden, crisp and fat has been released.
3 and 3 Top the gnocchi in the pan and cook for 2-3 minutes or until you start brown a little, stirring them carefully to make sure they don’t break. Transfer the cooked gnocchi to a plate and set aside.
4 Mix the broth and cream in a jug and pour the mixture into the pan. Season the mixture with salt and pepper, then bring the sparkle and cook for 1 minute.
5 Stir in the chopped tarragon and frozen peas, then cook for another 2 minutes or until the peas are warmed and tender.
6. Turn the gnocchi in the pan, stir gently in the sauce and cook for 1 to 2 minutes or until the gnocchi are warmed. Serve immediately.

4

Kedgeree

SERE: 4-6
Preparation time: 5 minutes
Cooking time: 35 minutes

Ingredients:
* 200 ml of whole milk
* 200 ml of vegetable broth
* 400g of smoked fish (haddock, trout or salmon all work well)
* 175g of frozen pea
* 250g of basmati rice
* 1 TBSP oil
* 50g of butter
* 1 onion, sliced
* 1 Pod garlic, crushed or finely grated (grated)
* 1 Tbsp Curry Sweet Power
* 1/2TSP Turcuma ground
* 4 eggs
* Parsley handle, finely chopped

Method:
1 and 1 Pour the milk and broth into a saucepan with a lid. Bring to the emilation, then add the fish and cook for 3 minutes. Add the frozen peas and cook for another 2 minutes or until the fish is cooked. Drain the fish and peas, reserving the poaching liquid. Pour the liquid into a jug and complete with water to measure 500 ml.
2 Rinse the rice several times until the water is almost clear. Drain and reserve.
3 and 3 Heat the oil in a saucepan over medium heat, add half the butter and, once melted, fry the onion for 4 to 5 minutes or until it softens and begins to brown. Incorporate the garlic and fry for 1 minute. Stir in the curry powder and the ground turmeric, then cook for 1 minute.
4 Top the rice in the saucepan and mix well so that each grain is covered with spicy oil. Fry the rice for a few minutes until it is slightly crazy, then pour over the reserved poaching liquid. Cover the pan with a cover and simmer. Lower the heat to simmer and cook for 10 to 15 minutes or until the rice is tender. Remove the pan from the heat and set aside, leaving the rice in the pan.
5 Meanwhile, cook the eggs to your preferences. Bring a pot of water to a boil and cook 7 to 10 minutes depending on the softness or hard you want your yolks. Transfer the eggs to a bowl of cold water, then take off once cold enough to handle. (Sometimes this is easier to do under cold running water.) Slice each egg in four.
6. When you are ready to serve, assemble the dish by folding the fish, remaining butter and in chopped parsley through the rice, then season with taste. Either place the Kedgeree on individual plates or on a service tray, then garnish the eggs.

How to save money on your food store

Consumer journalist Sam Walker reveals how you can save hundreds of books a year:

Impected boxes – Many retailers offer slightly deformed fruits and vegetables or excess food at a reduced price.

Lidl sells five kilos of fruits and vegetables for only £ 1.50 via its waste diagram and not while Aldi buyers can become too good to go bags which contain £ 10 of all kinds of products for £ 3.30.

Sainsbury’s also sells £ 2 “taste me, don’t waste” fruit and vegetable boxes to help buyers reduce food waste and save money.

Food waste applications – Food waste applications work by helping stores, cafes, restaurants and other companies that should change stock that should be updated and transmit it to public members.

Some of the most notable include too beautiful to go and olio.

The Too Good To Go app is free and is used by millions of people across the United Kingdom, allowing users to buy food at reduced prices.

Olio works in the same way, except that users can collect food and other household items free of charge with neighbors and businesses.

Yellow stickers – The margins of yellow stickers, sometimes orange and red in some supermarkets, are a great way to obtain cheap food.

But when to leave to get the best offers varies depending on the retailer. You can see the best moments for each supermarket here.

Super cheap brings – Register for Bargain Hunter’s Facebook groups as an extreme couponing and UK bargains where buyers regularly publish features that they found cheap, including food findings.

“Demotion” – You will almost always save money for the brand’s economic lines of a supermarket rather than premium brands.

The transition to lower level ranges, also known as “demotion” and praised by consumption expert Martin Lewis, could save you hundreds of books a year on your food store.