Sugar snap peas Grown by John Walter-Symons at Holbeton, Devon

£3.45 / 300g


The fresh, sweet crunch of sugar snap peas is one of the highlights of summer. They’re wonderfully fuss-free – simply wash, top and tail only if the ends are tough, then eat the whole thing, pods and all. Crunch into them raw for a satisfying snack, or cook ever-so-briefly and toss with butter and fresh mint for the lightest of sides.

Peak season icon
Peak season

Country of origin

Produced in
  • The UK

How to prepare

Sugar snap peas can be eaten raw, steamed, or added to stir-fries, risottos and soups. They need very little prep: just topping and tailing if the ends are tough. If you do cook them, don’t cook them for too long; only a couple of minutes. They’re good tossed in butter, or mixed with blanched runner beans in a tahini and yoghurt dressing.


Store sugar snap peas in a plastic bag for up to three days.

Don't miss these...

Sugar snap peas recipes

View all Sugar snap peas recipes