Frozen peas will 'never be mushy' if you stop boiling them and do 1 thing instead

Frozen peas are often the go-to for adding a touch of green to an otherwise beige dinner. You've likely got a bag stashed in your freezer, ready to be thrown into anything from risotto and stir-fry to roast chicken and pasta sauces.

If they're being served as a side dish, you probably tend to boil them for a few minutes before draining and adding some butter or seasonings. However, this can sometimes lead to mushy veg - not always the desired outcome with peas unless they're paired with a chippy.

But there's another cooking method that avoids this issue, and it's incredibly tasty too.

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The food enthusiasts at Fav Family Recipes suggest sautéing your peas is the way forward. This quick and easy pan-frying technique delivers a crisp and vibrant result every time, along with a delicious buttery taste.

In their blog post, they said: "There's actually a correct way to cook frozen peas, and it isn't boiling. You can have sweet, crisp, vibrant green peas in less than ten minutes. Never mushy, never bland."

With a few extra ingredients like garlic and butter, this recipe is ideal if you're tired of boiled peas. It's ready in minutes, and fans in the comments say it's 'so delicious and flavourful', reports the Express.

Here's how to make it at home.

Ingredients

• 500g frozen green peas
• Six tablespoons salted butter
• Two teaspoons sugar
• Three cloves garlic fresh, crushed
• Salt and pepper to taste

Method

Combine the peas, butter, sugar, and garlic in a medium-sized pan. Cook at medium heat until the butter is melted and the peas are heated through, about seven minutes, making sure to stir occasionally.

Add salt and pepper right at the end, and serve.

People who have tried the recipe are singing its praises, with one person commenting on the site: "This was so easy and so good. Definitely don't skip on the fresh garlic. Will definitely make this again."

Another person wrote: "This is my go-to recipe for peas now! I sometimes add the zest of one lemon and a sprinkle of lemon juice at the end if I want to switch it up a little."