Sugar snap peas with preserved lemon butter
SERVES 4-6 PREP AND COOK TIME 8 MINUTES
25g unsalted butter, at room temperature
1 teaspoon finely chopped preserved lemon rind
300g sugar snap peas, trimmed
fennel fronds or dill sprigs, to serve
1 To make the preserved lemon butter, combine the butter and preserved lemon rind in a small bowl.
2 Bring a medium saucepan of water to the boil. Add a good pinch of salt, then add the sugar snap peas. Boil, uncovered, for 2 minutes; drain. Return peas to pan; add the preserved lemon butter and toss well.
3 Transfer the peas to a serving bowl; sprinkle with fennel fronds.
Not suitable to freeze. Suitable to microwave.