Sugar snap peas can be kept in the fridge for up to three days. They can be blanched and frozen, but may lose some of their crunch.

Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat ...

Preheat the oven to 200C/400F/Gas 6. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns.

A set of podded peas in various shapes. Vector illustration of peas isolated on white background. Organic vegetables and fruits cartoon concepts. Education and school material, kids coloring page, ...

This Easy Sautéed Sugar Snap Peas with Garlic and Shallot recipe is my favorite way to cook sugar snap peas. They are crisp, perfectly flavored and so easy to make in under seven minutes.

Meanwhile, cook the sugar snaps again in boiling salted water until al dente, then cook the asparagus for just 4-5 minutes and finally the peas for 3-4 minutes. Do this while cooking the risotto ...