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.

Learn the best techniques for cooking sugar snap peas, including tips to prevent overcooking, flavour pairings, and stir-fry ...

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 ...

Sugar snap peas are naturally low in calories. They are high in fiber, which is important for digestion, weight management, and heart health. They are also an excellent source of immune supporting ...

There are many varieties available but go for the pack of seeds that states they are strongly or very fragrant ...

Add the spring onion and sliced chilli and sugar snaps and sauté for a couple of ... When using leftover roast chicken, remove all the meat from the carcass, including the leg and darker thigh ...

Add snap peas to boiling water and blanch until bright ... cloves, garam masala, sugar, a pinch of salt, lime zest and olive oil until smooth. Transfer dressing to a small pot and cook over ...