Pea Recipes

Whether you are a meat-eater, a vegan or a vegetarian, all types of peas should be cooked the same way. Here’s what you need to know when cooking peas:

Remove pea pod shells: Unless the peas are a variety you eat whole, such as a snow pea, peas in a pod should be removed from their outer casing before cooking. To do so, nick the outer shell at one end with a paring knife and then squeeze until the first pea pops out into a bowl. Continue along the pea pod until all the peas inside have been removed.

Wash and soak your peas: This won’t be necessary if your peas have been supplied pre-shelled. However, for peas in a pod, it is best to rinse them in clean water and allow them to soak for an hour before cooking since this softens them.

Boil water: Pour some water into a saucepan and bring it to a boil with the lid on.

Cook your peas: Next, tip your peas into the boiling water. Allow the water to come up to a boil once more, and then turn the heat down to a simmer.

Strain your peas: After three minutes of cooking, your peas will be ready to serve. Strain off the water in a colander and serve your peas according to the directions in your chosen recipe.

Green peas are by far the most common sort you will find being used in recipes. Whether they’re fresh or frozen, these are basically common garden peas, which are stocked all over the country. They’re also a relatively common crop for home gardeners to grow.

Nevertheless, the garden pea isn’t the only type you can buy fresh or frozen. So-called petit pois — or little dots — are small, relatively young green peas that are also widespread. They have a distinctive texture and sweet taste.

Some recipes call for snap peas to be used. If you see this, then all you need to know is what is being asked for is a sugar snap pea, as they are more commonly known in Ireland. These are peas in the pod that you cook without shelling. They are similar to their thinner cousin, mangetout, also known as a snow pea. The snow pea is a variety that is becoming increasingly popular these days. Snow peas have thin walls and flat pods. Like a sugar snap pea, you can eat a snow pea whole, whether it is cooked or served raw in a salad. If you are asked to use one but have only the other available, then bear in mind that they can usually be used interchangeably.

Dishes that go well with fresh or frozen peas, as well as those which are eaten in their pods, are varied. Traditional Sunday roast dinners often feature peas, but a simple serving of fish and chips is often improved by the tangy flavour and verdant colour of peas. In other words, they're highly versatile, which is why you'll often find them in Asian cuisine and North American cuisine, as well as all throughout Europe.