Buttery Sugarsnaps with Smoky Bacon

• 90 g rindless smoked streaky bacon, finely diced
• A little vegetable oil
• 200

Gently fry the bacon in a little vegetable oil for a few minutes without letting it colour too much. Meanwhile, in a separate pan, just cover the sugarsnaps with boiling water, add the sugar, butter, and some salt and pepper if you want, and bring back to the boil. Cook on a high heat for 2-3 minutes, until the sugarsnaps are just tender and the liquid has almost evaporated. Add the bacon, stir