I never use bought pasta sauces. Rustling up a quick tomato sauce is pretty simple, and I find the creamy ones in the shops to be too claggy/starchy/oddly thickened. I do use Spice Tailor curry packs though. Questionable authenticity at best, but a lot better than those ones in jars. Frozen peas can be pretty good. I can ever understand why frozen broad beans are never anything like the ones I grow and freeze myself. They're always very small with thick, tough skins and starchy middles. I'm one of those people who can't be arsed to shell broad beans. I've used frozen broccoli to make broccoli and Stilton soup, not especially successfully. The problem with most frozen veg is the watery/floppy/soggy texture. I've always been an aficionado of slightly-undercooked, fairly firm, slightly crunchy veg. I think I was conditioned by my parents boiling coarse, dark green cabbage to within an inch of its life in incredibly salty water, and by an aunt of mine many years ago who used to boil up the cauliflower in advance until very soft then reheat it just before plating up. Can you imagine that....