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.
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.