EVERYDAY HEROES FROZEN PEAS

EVERYDAY HEROES

Frozen Peas

Frozen peas are small but mighty when it comes to flavour – and a budget-friendly choice as we save for the festivities. Unleash their true potential with these quick and super-tasty recipes

RECIPES MATTHEW FORD PHOTOGRAPHS LAUREN MCLEAN

ONLY 64p A SERVE

Garden pea soup

Vibrant in colour and flavour, this super soup will warm you right to your toes.

Serves 4 | Ready in 30 mins Faff factor | V

• 2tbsp olive oil • 1 white onion, finely chopped • 1 bulb fennel, finely chopped, fronds reserved • 200g Asda Extra Special Buttery

Marabel Potatoes, peeled and cut into small cubes • 1.2 litres vegetable stock, made with a low sodium bouillon • 500g Asda Frozen For Freshness

Garden Peas • 100g baby spinach • 4tbsp half-fat crème fraîche • drizzle olive oil, to serve (optional)

1 Heat 1 tbsp olive oil in a large saucepan over a medium-high heat. Fry the onions and fennel for 5 mins until soft but not browned. Add the potatoes and stock, bring to the boil, cover, reduce the heat and simmer for 10 mins or until the potatoes are soft and starting to break down. 2 Add the peas and spinach and cook for a further 5 mins. Remove from the heat and allow to cool slightly before blitzing until smooth using a hand-held stick blender. 3 Return the pan to the heat and bring the soup back to the boil, then reduce the heat and simmer for a couple of minutes before dividing between 4 bowls. Swirl a dollop of crème fraîche on top of each along with a drizzle of olive oil, if using. Season generously with freshly ground black pepper and scatter over the fennel fronds.

Each 460g portion contains

Energy 1,059kJ 253kcal 13% Fat 9.7g Low 14% Sat Fat 2.8g Low 14% Sugars 10.6g Low 12% Salt 1.75g Med 29%

of your reference intake Typical energy value per 100g 230kJ/55kcals

Pea and aubergine curry

The peas add a burst of sweetness and a splash of colour to this crowd-pleasing dish.

Serves 4 | Ready in 45 mins Faff factor

V

• 2tbsp coconut oil • 1 large onion, finely chopped • 2tsp fennel seeds, lightly crushed • 2 aubergines, cut into 2cm cubes • 4tbsp Asda Korma Curry Paste • 400ml tin reduced fat coconut milk • 400g Asda Frozen For Freshness

Garden Peas • 200g cherry tomatoes, halved • 2tbsp fresh coriander, finely chopped • 4tbsp natural yoghurt • rice or flatbreads, to serve (optional)

ONLY £1.22 A SERVE

1 Heat the coconut oil in a frying pan over a medium-high heat, then add the onion and fry for 5 mins until soft but not browned. Add the fennel seeds and aubergines, and cook for a further 5 mins, or until the aubergines are starting to soften. 2 Stir in the curry paste and cook for 2 mins. Pour in the coconut milk and 200ml water, bring to the boil, cover, and cook for 20 mins. 3 Add the peas and tomatoes to the pan for the last 5 mins of cooking, adding a splash of water if looking a little dry. Stir in the coriander and serve topped with a dollop of yoghurt and some rice or flatbreads on the side, if you like.

Each 431g portion contains

Energy 1,461kJ 349kcal 17% Fat 19.0g Med 27% Sat Fat 13.4g High 67% Sugars 19.0g Low 21% Salt 0.39g Low 7%

of your reference intake Typical energy value per 100g 339kJ/81kcals

Veg it up

Increase the veg variety by using 200g of peas and 200g of diced mixed root vegetables – a real winter warmer. ONLY 70p A SERVE

Crushed pea and ham bruschetta

Have this recipe up your sleeve for when you’ve got friends over – festive drinks parties, we’re looking at you…

Serves 4 as a light lunch | Ready in 20 mins | Faff factor

• 200g Asda Frozen For Freshness

Garden Peas • 1 lemon, zest only • ¼tsp chilli flakes (optional) • 1 Asda Bake at Home Baguette • 2tbsp extra-virgin olive oil • 1 whole garlic clove, peeled • 6tbsp Asda Light Soft Cheese • 80g Asda Italian Prosciutto • fresh mint leaves or parsley, to garnish (optional)

1 Preheat the grill to medium. Tip the peas into a pan of boiling water over a high heat and cook for 3 mins, then drain and refresh in cold water. Drain again and place in a small bowl along with the lemon zest and chilli flakes, if using, and mash with a fork or blitz briefly with a hand-held stick blender to make a coarse mash. 2 On a board, cut the baguette in half lengthways and cut each half into 4 equal-sized pieces. Arrange on a baking tray and brush the cut side of each piece with olive oil. Toast under the grill for 1-2 mins on each side until golden and crisp. Remove from the grill and rub the cut side of each piece with the whole clove of garlic. 3 Spread each piece of toasted baguette with soft cheese and top with a spoonful of the pea mix, then drape over some proscuitto. Drizzle over the remaining olive oil and season well with black pepper. Garnish with mint leaves or parsley, if using, and dig in immediately.

Each 132g portion contains

Energy 1,121kJ 268kcal 13% Fat 12.1g Med 17% Sat Fat 3.8g Med 19% Sugars 4.8g Low 5% Salt 1.60g Med 27%

of your reference intake Typical energy value per 100g 849kJ/203kcals