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.
Country of origin
Grown in the United Kingdom.