Chef Sophie Nahmad, lead recipe developer at Gousto, has revealed a restaurant technique that makes frozen peas taste better than fresh. The trick is to glaze them rather than boil them.
The glazing method
“Rather than boiling peas, try glazing them. Add them to a frying pan with a small knob of butter, a splash of water and a pinch of salt,” says Sophie. “As the water evaporates, the peas become coated in a glossy glaze that boosts flavour and gives them a much more luxurious texture.”
Why frozen peas can be sweeter
Sophie explains that frozen peas often outshine fresh ones in sweetness. “People are often shocked when I tell them that frozen peas can be sweeter than fresh,” she says. “Peas begin converting their natural sugars into starch almost immediately after they're picked. Because frozen peas are usually harvested and frozen within hours, they can retain more sweetness than fresh peas that have spent days being transported, stored and displayed on supermarket shelves.”
Other chef hacks
Sophie also recommends roasting frozen peas straight from the freezer for a different flavour. “It sounds unusual, but roasting transforms them,” she says. “They become sweeter, slightly nutty and develop a texture that's completely different from boiled peas. They're fantastic sprinkled over salads, pasta dishes and grain bowls.”
If peas often come out shrivelled, the issue is residual heat. “If you're preparing them ahead of time, plunge them into ice water immediately after cooking. It stops the cooking process instantly and helps keep them plump, bright and sweet,” explains Sophie.
