Organic Sugar snap peas
The fresh, sweet crunch of sugar snap peas is one of the highlights of summer.
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.
Country of originGrown 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.