Sugar Snap Peas with Garlic & Hot Honey
Fresh crunchy sugar snap peas sautéed in olive oil and garlic, and finished with hot honey and toasted hazelnuts.
Ingredients
- 400 g sugar snap peas washed, topped and tailed
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic finely minced
- 1 tbsp hot honey
- Salt and black pepper to taste
- 2 tbsp roasted hazelnuts roughly chopped
- Optional: extra drizzle of hot honey to finish
- Optional 1 tbsp chopped chives to garnish
Instructions
- Heat a frypan over medium heat. If your hazelnuts aren’t already toasted, roughly chop and add them to the dry pan and toast for 1–2 minutes until fragrant. Remove and set aside.
- In the same pan, heat the olive oil.
- Add the sugar snap peas and stir-fry for 1–2 minutes, until vibrant green and just tender. Season with salt and pepper.
- Add the garlic and stir-fry for about 30 seconds, until fragrant.
- Drizzle in the hot honey and toss for another minute so the peas become lightly glazed.
- Transfer to a serving dish and top with the chopped hazelnuts.
- Finish with an optional extra drizzle of hot honey and chives if using.
