be a better cook: sustainable.
1 PEAS
This is an obvious one, but peas really are the poster child for frozen food. They ’re picked, processed and frozen in a matter of hours and can be cooked from frozen with ease. And unless you’re in peak pea season and podding them straight into a dish, it’s almost impossible to get them any fresher than frozen – just 24 hours after harvesting, peas lose a lot of their sweetness; freezing them quickly retains the flavour.
HOW TO USE