Nigella Lawson made frozen peas respectable; fashionable even. Until How To Eat appeared, some of us had assumed that the starchiness of so many fresh peas was an indication of superiority, and the price we paid for worthiness. In the Guardian before Christmas, Marco Pierre White asserted that frozen sprouts were nicer than fresh ones (his comments are here). We had some frozen fine beans at Christmas; they were good, and far preferable to those muddy Kenyan ones. I wish they were more widely available.
I may have overstretched the envelope in buying a pack of frozen broccoli florets. "They're all mushy," a daughter complained; and it was true that I had overcooked them slightly. But I suspect that any vegetable with a tendency to mushiness will go mushy very easily if cooked from frozen.
I have read that frozen vegetables contain more nutrients than fresh ones, because the freezing takes place soon after picking. I wonder if anyone has tested this theory.