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.