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.
Ingredients:
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.
