Recipe of the Week - Sugarsnap Peas with Shallots and Thyme

This week we’ve been enjoying the first of our sugarsnap peas.  Sugarsnap peas are like a hybrid between mangetout and regular peas – you can eat the delicious pods before they form peas, but leave them alone (if you can) and they will go on to produce lovely peas.


  • 250kg sugarsnap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped fresh thyme

Preheat the oven to 230 degrees C. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and season with plenty of rock salt and freshly ground pepper. Bake for 6 to 8 minutes in the preheated oven, until tender but firm.