As the cost of living crisis continues to impact families across the UK, many of us are searching for delicious recipe inspiration that won’t break the bank.
But have no fear, as frozen peas are just the right solution, offering nutrition, good value for money and low wastage, making them a crucial addition to any freezer! Here at Yes Peas, we think that peas should be the star of any dish rather than a last-minute addition – so why not try these pea-tastic recipes below?
The following recipes are a great way to feed your family on a budget, at under £5 per meal. We’ve done all of the calculations for you below, so why not cook up a storm and give these delicious dishes a try!
£0.76 P(EA) PER SERVING: CHICKPEA AND TURMERIC PANCAKES WITH CRUSHED PEAS, ROAST BUTTERNUT SQUASH AND TAHINI DRESSING
Vegan. Serves 4.
FOR THE PANCAKES
100g chickpea (gram) flour
100g frozen peas, defrosted and crushed
1 tbsp olive oil
1 tsp turmeric
½ tsp sea salt flakes & freshly ground black pepper
Vegetable oil, for frying
FOR THE DRESSING
300g Greek yoghurt
1 tbsp tahini
4 heaped tbsp chopped fresh mint and coriander
1 garlic clove, crushed
Zest and juice of 1 lime
FOR THE SQUASH AND PEA FILLING
½ butternut squash, peeled and chopped into 2cm cubes
1 large red onion, peeled and cut into wedges
1 tbsp olive oil
1 tsp cumin seeds
1 tsp garam masala
½ tsp chilli flakes
250g frozen peas, cooked
Preheat the oven to 200°C/400°F/Gas Mark 6.
- To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together. Add 150ml of cold water and whisk to make a smooth batter. Set aside for one hour.
- Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.
- Spread the chopped squash and onion in a single layer in a baking tray. Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper.
- Roast for 25-30 minutes, turning the vegetables half way through until golden and tender. Take out of the oven and mix in the peas. Keep warm.
- To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil. Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base. Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.
- Transfer to a plate and keep warm by covering loosely with foil. Repeat with the remaining batter until you have 4 pancakes.
- To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing. Lightly fold the pancakes over and serve immediately.
£0.80 P(EA) PER SERVING: PEA, SWEET POTATO AND FETA TRAYBAKE WITH THYME AND LEMON
Vegetarian and Gluten Free. Serves 4.
500g sweet potatoes, washed and cut into small chips
2 red peppers, deseeded and cut into chunks
1 bunch spring onions, washed and trimmed
3 tbsp olive oil
1 tsp dried thyme
½ tsp dried red chilli flakes
Juice and rind of 1 lemon
300g frozen peas
400g Feta, broken into chunks
- Preheat the oven to 210C/190C Fan/Gas 7.
- Place the sweet potato, red peppers and spring onions into a bowl and season with some salt and pepper. Toss in the olive oil along with the thyme, chilli flakes, lemon juice and rind.
- Place on a large baking tray or ovenproof dish and roast for 15 minutes, or until the vegetables are just cooked and slightly charred.
- Remove from the oven stir in the peas, top with the chunks of Feta and return to the oven and cook for a further 5 minutes.
- Serve immediately: delicious with bread, roast meats, or simply on its own.
TIP: You can replace the Feta with vegan Feta and top with toasted pine nuts.
£1.04 P(EA) PER SERVING: MAC ‘N’ PEAS
Vegetarian. Serves 4.
350g dried macaroni
450g frozen peas
2 tbsp olive oil
2 cloves garlic, chopped
sea salt flakes
freshly ground black pepper
50g grated Italian-style vegetarian hard cheese, plus extra to serve
180g light cream cheese
a small handful of fresh basil leaves, shredded, plus extra to serve
- Bring a large pan of salted water to the boil and then add the pasta and cook for 8-10 minutes or until the pasta is al dente. Drain the pasta.
- Meanwhile, add the peas to a pan of boiling water and cook for 2-3 minutes or until tender. Tip half the peas into the bowl of a food processor, drain the other half and reserve 6-8 tbsp of cooking water.
- Blitz the peas in the food processor with the reserved cooking water to a rough purée.
- Melt the butter and oil in a non-stick frying pan over a low heat, then add the garlic and cook for about one minute. Add the cooked pasta to the frying pan, season with a little salt and pepper and add the pea purée, the remaining whole cooked peas, the grated cheese, cream cheese and shredded basil leaves. Mix well and serve immediately with some extra Italian-style vegetarian hard cheese, and basil leaves.
We hope you feel inspired by these delicious pea-inspired recipes! Let us know if you try out these tasty recipes and tag us on social! You can find us at @yespeas_ on Instagram, and @YesPeas on Twitter and Facebook.