They are incredibly easy to prepare, but the key is not to overcook them, so they stay nice and green and crisp. How to stir ...

Pick the sugar snap peas regularly as over-ripe pods can be stringy and tough. Charmaine Peters recommends ‘pick them at ...

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.

The peas, also known as sugar (and sugar snap) peas and as teardrop peas ... They are cooked with precisely diced cuttlefish to make a light ragout, and also boiled, pureed then sieved so ...

Turn over and cook for 4-5 minutes on the other side, or until completely cooked through. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking ...