Peas (Sugar Snap) recipes

A vivid, ice-cold soup that tastes like the purest, sweetest version of a summer garden in a bowl. Blanching the sugar snaps quickly and blending them immediately locks in that brilliant green colour and the fresh, grassy flavour that makes this dish so good. It takes almost no time to make and is exactly what you want on a sweltering August evening.

Cold soba noodles tossed with a generous tangle of barely-blanched sugar snap peas in a deeply savoury sesame and miso dressing. This is a proper summer lunch — substantial, full of contrasting textures, and one of those dishes that genuinely tastes better after 20 minutes of sitting in the dressing. The peas do most of the heavy lifting here, giving crunch and sweetness against the nutty, umami-rich sauce.

A showstopper summer salad built around a serious pile of raw and lightly charred sugar snap peas alongside salty, squeaky halloumi and cool cucumber, all pulled together with a sharp sumac and lemon dressing. The peas are used two ways — some left completely raw for maximum snap, others quickly charred in a dry pan to bring out their sweetness. It is the kind of salad that makes you forget you are eating something healthy.

A salad that earns its place as a proper meal — waxy new potatoes dressed while still warm, heaps of crunchy sugar snap peas, and a bold, punchy anchovy dressing that brings the whole thing to life. This is solidly a British summer plate in the spirit of Nicoise, but using what is actually growing in the garden right now. Make it once and it will become a regular from June through September.