Riverford Wicked Leeks
Sugar snap peas with marjoram and lemon recipe image

Print Sugar snap peas with marjoram and lemon

Our sugar snap peas are at their height during July. Eat them as fresh as possible, either raw or, as here, cooked very briefly. Fragrant marjoram and zesty lemon make a lovely setting for their delicate taste.


  • 2 tsp olive oil
  • 250g sugar snap peas
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp fresh marjoram, chopped
  • Salt & pepper


  1. In a heavy based frying pan heat the olive oil. Add the sugar snap peas and cook on a medium heat for 2-3 minutes.
  2. Add the lemon juice, zest and marjoram and toss to coat the peas.
  3. Season to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes