In the spotlight - Garden peas

Podding peas, now there's something I haven't done in a long time. The best bit wasn't the panful at the end to freeze, but as a child, the few you managed to sneak into your mouth as you went along. Unless we've got an allotment or a veg patch in the back garden, we're more likely to enjoy frozen or tinned peas. I say that with a bit of hesitation, as I've never been a fan of peas from the tin, always find them soft and anaemic - but if you know of any good tinned green peas, please do share!

• Peas date back thousands of years and are thought to have originated in China or Egypt - dried peas have been found in ancient tombs.
• While the pods of green peas are inedible, with other varieties of pea such as mange tout and sugar snap peas, the pea and pod are eaten - no doubt I'll be putting these "in the spotlight" a little bit down the line.
• These little green balls are bursting with goodness - rich in Vitamin C, Folate and Thiamine (another B vitamin, which helps the body unlock the energy from food), as well as fibre and protein and small amounts of iron and calcium.
• As peas tend to be frozen in under 3 hours of harvesting, their nutrients are locked in, so frozen peas pack a bigger nutritional punch than when fresh, unless recently picked.
• Whilst peas compliment fish fingers and chips or a roast dinner, it would be a shame just to limit them to an accompaniment. Add peas to soups, sauces, curries, stews, risottos, rice and salads.

Asparagus, pea and mint soup - you couldn't find a better combination than pea and mint

• It may seem a bit rough and ready, but with soups you don't really need to be that precise when it comes to proportions, with the exception being salt, which I never add, though appreciably it's in stock cubes.

• Chop an onion and brown in a little oil.
• Add a pint of veg stock and a good glug of white wine, along with 2tsp dried mint.
• Add 2 cups of frozen peas and bring to the boil.
• Reduce to simmer, adding a good handful of chopped asparagus tips and cook for 5-6 mins or until the asparagus is tender.

Spicy pea and potato salad

• Cook new potatoes for 15-20 mins (I'd say about 150g per person). Once drained, chop into bite-size chunks.
• Cook peas for 3-4 mins (about 75g per person), drain and add to the potatoes, seasoning with pepper.
• To make a dressing, warm 2tsp Cajun spice and 0.25tsp paprika in a little oil. Remove from the heat, adding 4 finely chopped spring onions, 1tsp wholegrain mustard and 1tsp white wine vinegar.
• Stir through the potato and pea mix and serve with a green salad, sliced tomatoes and peppers.