Thinly slice sugar snap peas on an angle. Set aside in a medium bowl.

Fill a small saucepan with 2 cups water and bring to a boil. Add the frozen Spring peas and boil for one minute only. Drain the peas and immediately transfer to a bowl of ice water.

Slice the bacon into bits. Fry on medium-low for 5 minutes or until crispy. Scoop the bacon from the pan and place on a paper towel-lined plate.

Add butter to the frying pan with the bacon grease and melt it over medium heat. Scatter flour over the melted butter.

Stir and fry the flour for 1 minute, then stir in the chicken stock, lemon juice, and heavy cream. Season with pepper.

Allow the flour mixture to cook on low for 5 minutes, stirring occasionally. Thin out with more heavy cream if the mixture becomes too thick.

Meanwhile, add the bacon bits to the bowl along with the snap peas and fresh dill.

Drain the green peas well and add them to the bowl.

Finally, pour the hot creamy mixture over the peas and stir gently to combine.

Garnish with more chopped dill and pea shoots if using. Serve immediately.