This is a really straightforward dish that adds crunch, flavour and a welcome flash of green to our Sunday fish and chips. It’s super quick to cook so you can do it just before serving for optimum flavour and freshness. Serve on a platter so everyone can help themselves.
Ingredients
Method
Step 1
Add the chicken stock to a sauté pan on a medium high heat and reduce by half. Stir in the butter until it has melted.
Step 2
Add the fresh peas and cook for 2 minutes. Next, add the sugar snap peas and baby courgettes and cook for another 2-3 minutes.
Step 3
Season, transfer to a platter and serve straight away.
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