Peas
featuring Caterfood Collection Peas
Sweet, practical, budget-friendly and loved by many, the humble frozen pea is a miniature powerhouse. Rediscover your love of the little green veg with our three delicious recipes…
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PEA AND LEMON RISOTTO
WITH PARMESAN CRISP
This creamy dish is the perfect way to hero the small but mighty frozen pea. They add a fresh contrast to the richness
of rice, while lemon zest lifts the whole plate. Finished with a crisp bite of golden Parmesan for texture, it’s an easy but
impressive option for any menu.
Serves 4
Prep 10 minutes
Cook 30 minutes
•1 tbsp olive oil
• 1 onion, finely chopped
• 300g Arborio rice
• 100ml dry white wine
• Approx 800ml vegetable stock (add more as needed)
• Grated Parmesan cheese, for both risotto and crisps (approx. 80g total)
• 200g Caterfood Select Fancy Peas
• Zest of 1 lemon
1. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook gently until soft and translucent, about 5–7 minutes.
2. Stir in the Arborio rice and cook for 1–2 minutes until it is well coated and slightly translucent around the edges.
3. Pour in the white wine and allow it to simmer until almost fully absorbed.
4. Begin adding the hot stock, one ladle at a time, stirring frequently. Continue this process for 15–18 minutes until the rice is al dente and creamy.
5. Preheat the oven to 200°C (Gas Mark 6). On a lined baking tray, place four 1tbsp mounds of grated Parmesan and flatten into thin discs. Bake for 5–7 minutes until golden and crisp. Cool before lifting.
6. Stir the frozen peas and lemon zest into the risotto during the last 5 minutes of cooking. Season with salt and pepper.
7. Spoon into warm bowls or plates. Garnish with Parmesan crisp.
GARDEN PEA VELOUTÉ
WITH MINT OIL & CRÈME FRAÎCHE
Elegant yet simple, this vivid green dish makes a sophisticated starter or light lunch. Frozen peas are complemented by
crème fraîche and a drizzle of homemade mint oil – a great way to add colour and lift without overpowering the flavour.
Serves 4-6 Prep 10 mins Cook 15 mins
For the caramelised onions
- 1 tbsp butter
- 1 small red onion, finely sliced
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
For the scones
- 225g self-raising flour
- ½ tsp salt
- ½ tsp mustard powder
- 50g unsalted butter, cubed
- 100g Caterfood Select Mature Cheddar, grated
- 1 tbsp fresh chives,
thyme or rosemary - 1 egg
- 120ml milk
- 1 tsp Worcestershire sauce
- Extra cheese for topping
1. In a medium pan, melt the butter over a gentle heat. Add the shallot and sweat until it is translucent and soft, about 3–4 minutes, without allowing it to brown.
2. Add the frozen garden peas to the pan and stir for 1–2 minutes. Pour in the hot vegetable stock and bring to a gentle simmer. Cook for 8–10 minutes until the peas are tender but still bright green.
3. Remove the pan from the heat and blend until completely smooth. For an ultra-silky texture, pass through a fine mesh sieve or chinois. Season to taste with salt and white pepper.
4. Add back to the pan and warm gently, avoiding boiling.
5. To make mint oil, blend mint leaves with olive oil until smooth. For a clearer oil, strain through muslin or a fine sieve.
6. For the croutons, toss the cubed bread with olive oil and a pinch of sea salt. Bake at 200°C (Gas Mark 6) for 8–10 minutes until golden and crisp.
7. Ladle the velouté into warm serving bowls and drizzle with mint oil. Top with a small quenelle of crème fraîche. Garnish with mint and croutons.
CRISPY PEA & FETA FRITTERS
Peas take centre stage in these colourful fritters. Naturally gluten-free thanks to chickpea flour, they’re quick to batch, easy to prep ahead and ideal for small plates or sharing boards. Sweet peas are well balanced by salty feta and zingy herbs, and the addition of a punchy yoghurt dip ties everything together.
Serves Makes 12-16 fritters
Prep 15 minutes
Cook 15 minutes
• 20g unsalted butter
• 1 shallot, finely chopped
• 500g Caterfood Select Fancy Peas
• 500ml vegetable stock
• Handful of mint leaves
• 50ml good-quality olive oil
• Crème fraîche
For the croutons
• 2 slices of sourdough bread, cubed
• 1 tbsp olive oil
• Pinch of sea salt
1. Cook the frozen peas in boiling water for 2–3 minutes until tender. Drain and cool under cold running water. Lightly mash with a fork, leaving some texture.
2. In a mixing bowl, combine the mashed peas, crumbled feta, sliced red onion, chickpea flour and egg. Add in the chopped herbs and season generously with salt and pepper. Mix together until a thick batter forms. If the mixture is too wet, add a little more flour to bind.
3. Heat a shallow layer of oil in a non-stick frying pan over a medium heat. Drop spoonfuls of the batter into the pan and flatten slightly. Fry for 2–3 minutes per side until crisp and golden brown. Work in batches and avoid overcrowding.
4. For the herbed yoghurt, stir together Greek yoghurt, chopped dill, lemon juice and optional zest in a small bowl. Season to taste. Chill until ready to serve.
5. Plate the fritters with a generous dollop of herbed yoghurt on top.
