Yet again we have Clarence Birdseye to thank for the frozen pea, who discovered in the 1920s that quickly blanching fresh peas after harvest, then flash-freezing kept their flavor and a vivid green colour. To this day, peas are frozen within a few hours of harvest, so they are invariably fresher than any you would buy. Endlessly versatile, try them in our creamy, sweet and salty pea, Parma Ham and feta quiche.

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Get the recipe for pea, Parma Ham and feta quiche here

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