Filled sugarsnaps

Bring a layer of water with a little salt to the boil. Push the sugarsnaps open or cut the hollow side of the pod with a small knife. Carefully remove the peas.

Blanch the sugarsnaps in the boiling water for 20 seconds and then drain. Rinse them with cold water and let them drain on kitchen paper.

Stir in the cream cheese with a little pepper, lemon zest and a few drops of juice into an airy and fresh cream.

Fill the sugarsnaps with a half tablespoon cream cheese and dip them in the chopped chives.

Serve the sugar snaps on a plate or on amuse spoons.