In the 1920s, Clarence Birdseye discovered that quickly blanching and flash-freezing fresh peas preserved their flavour and vivid green colour. To this day, peas are frozen within a few hours of harvest, so they're invariably fresher than any you'd find elsewhere in the shops. They make a great addition to just about any meal, from stews and soups to gravy dinners and fish suppers.

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Last updated by Lottie Woodrow.

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