Michelle Darmody makes use of frozen peas for these easy meals
Fresh peas have a short, momentary blast at the end of the summer when their sweet, tasty pods are bulging on elegant climbing branches.
Having a bag of frozen peas to hand allows you some of their wonderful flavour year round.
Included here is a recipe for a salad that had a lot of the characteristics of a Fattoush but it has been adapted a few times.
When a runny fried egg is placed on top and the yolk is broken, it dribbles down and blends the other herby flavours and the salty feta nicely.
A handful of frozen peas can also be thrown into a stir fry, risotto or used make a pea spread for crackers or toast.
I blend peas with mint leaves, grated parmesan, a chopped clove of garlic, and some lemon zest in a blender then add enough oil to make it smooth.
The cheesy muffin recipe is a favourite of my friend Leah’s little boys, Jonah and Conor.
They are adept at making them and apparently call them Dolly Parton buns as they were first made for a trip to see Dolly Parton in Kilkenny.
The peas and ham are optional.
You can just as easily add some chopped sun-dried tomatoes and herbs or leave them as is, with their savoury, cheesy flavour.
Similar to peas, a bag of frozen berries are perfect for a quick, last- minute burst of flavour.
I use them for making a compote to accompany pancakes or blend them with yogurt and honey for a weekend smoothy.
In the late 90s I worked in a restaurant on Merrion Row in Dublin.
The berry and white chocolate desert was by far our most popular, it was a treat when the chefs made all of the waitstaff a big plate at the end of our long, late shift.
I have used it as a quick, last-minute filler many times when having people over for dinner.
It can also be made with a very dark, bitter chocolate with a half a tablespoon of honey added once it has melted.
Heat the oil and gently fry the pieces of fish for one minute.
Place them into an ovenproof dish.
Place the chopped boiled eggs, the peas, lemon juice and zest into the dish and gently toss so things are combined.
Gently stir in the creme fraiche and some seasoning.
Lightly beat the remaining egg and stir it into the mashed potato. Still in the chopped tarragon and some seasoning.
Spoon the potato over the fish mixture and place into an oven heated to 200 degrees bake for 20 minutes until the top is crispy and golden and the fish is cooked through.
Leave to stand for a few mins, then serve straight from the dish with some green salad on the side.
Whisk the lemon juice and zest with the honey and olive oil and taste and season.
Melt the knob of butter and gently fry the peas until they are warm.
Toss the cucumber, herbs and nuts through the peas.
Serve in four bowls with a fried egg and feta on top of each, and the pita bread on the side.
Shift flour and baking powder together.
Mix milk oil and egg together and add to the flour.
Add cheese and stir it in well. Gently stir in the peas and ham.
Spoon into 12 bun cases
Bake at 180 for 25 minutes
You can add some peas, chopped sun-dried tomatoes, crispy bacon bits, chopped herbs.
Heat the cream until it is starting to shiver on the surface. Stir in the pieces of chocolate over a low heat. Remove from the heat and gently stir in the orange liquor.
Break the bigger lumps of frozen berries and sprinkle them onto four desert plates.
Pour the warm white chocolate sauce over them and serve immediately.
The berries will start to defrost and the fruit will blend with the chocolate.
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