Sugar snaps are pure spring. Plump, sweet and crunchy, and you eat the whole thing, pod and all. Half of these probably won't make it into a pan in my house, because they're just as good straight from the bag.
They're the perfect crunchy snack for warm Northern Rivers afternoons.
Before you start
Snap off the stem end and pull the string down the side of the pod. It takes a few seconds and makes them much nicer to eat.
In the kitchen
Raw in a salad with mint, feta and a squeeze of lemon
Blanched for about a minute, then straight into iced water so they stay bright and crisp
Into a hot wok with garlic and a splash of tamari right at the end
Next to some hummus for an easy afternoon snack
Spring recipe: Sugar snap and radish salad
Blanch sugar snaps for a minute, chill in iced water and slice on an angle. Toss with sliced radish, mint and feta, then dress with lemon juice and olive oil.
How to store
Keep them unwashed in a paper bag or breathable container in the crisper. They're best in the first few days, while the snap is still there. Wash them just before you use them.
