“It’s often the simplest ingredient combinations that turn out to be the best,” says food writer Alexandra Dudley. “I love the sweet crunch of a sugar snap pea, dipped into a silky mayonnaise. These are a slightly elevated version with the peas having a quick toss and turn on a hot grill. I often make them as part of a medley of sharing bits with some nice bread for scooping up the ricotta. 

• 250g tub of ricotta 
• ½ garlic clove, finely grated 
• Coarse sea salt 
• 1 unwaxed lemon 
• 400g sugar snap peas 
• Olive oil