Riverford Wicked Leeks
Sugar snap peas with butter and mint recipe image

Print Sugar snap peas with butter and mint

Sweet and crisp sugar snaps are best eaten raw, in stir-fries, or lightly steamed or boiled. Quick-boiled and buttery, this easy side goes very well with lamb, pork chops or salmon.


  • 250g sugar snap peas
  • 40g butter
  • Handful fresh mint leaves, finely chopped
  • Salt & pepper


  1. Steam or briefly boil the peas until tender.
  2. Drain and put the butter in with the peas – the heat of the peas should melt the butter.
  3. Add the mint, add salt and pepper to taste, mix well and serve.

Cooks notes

Sugar snap peas are eaten whole but you can top and tail them if necessary.
want to cook with fresh ingredients? try one of our award winning veg boxes