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Fresh sugar-snap peas in mint cream

Ingredients 6
Servings 6
Time 10


  • 500
    fresh sugar-snap peas
  • 5
    salt to taste
  • 1
    bunch spring onions, chopped
  • 2
    twigs mint, leaves removed and chopped
  • 250
  • 5
    freshly-ground black pepper, to taste


1. Blanch the peas for about 1 minute in boiling, salty water. Drain the peas and place in cold water. Drain again.
2. Place the spring onions, mint leaves and cream in a saucepan and bring to the boil. Simmer the mixture until the cream has reduced by one third and then season to taste with salt and black pepper. Add the peas and heat until warmed through. Serve with lamb or chicken.


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