This classic dip, often used for nachos and chilli, gets more vibrant with the addition of peas. They add a sweeter flavour that cuts through the avocado. You can make this guac without the avocado – you’ll just need to up the peas. If you’re making the dip ahead of time, give it a good mix before serving.

Method:

• Place the frozen peas in a heatproof bowl and cover with freshly boiled water to defrost. Leave for a few minutes, then drain well. Repeat if not fully defrosted. Once drained, leave the peas to dry for 5 minutes.
• Tip the peas into a food processor or blender and blitz until almost smooth. (There will still be a few chunky pea skins remaining.) Add the avocado and garlic to the food processor and pulse until combined and a little chunky.
• Transfer the avocado and pea purée to a bowl, then mix through the onion, tomato, if using, lime zest and juice, coriander and a good pinch each of salt and freshly ground black pepper. If you’re not a huge lime fan, add the juice to taste.

Extracted from The Frozen Peas Cookbook by Samuel Goldsmith