Also known as the snow or sugar pea, mangetout are a flat-podded variety of pea, eaten whole while the peas within are still very small – hence the French name, which means ‘eat everything’. Crisp and sweet, they can be served raw, or lightly steamed, boiled or stir-fried.
Stir-fried pork with ginger and soy sauce
Sichuan pepper beef stir-fry
Easy veggie stir-fry
Lighter Thai green vegetable curry
Warm salad of broad bean, mangetout, peas, roasted beetroot and mozzarella
Fresh pea, broad bean and ham hock salad
Mangetout are in season from June to September. Look for firm, vibrant green pods that aren’t limp or discoloured.
Mangetout will remain crisp and fresh in the fridge for up to three days. They can be blanched and frozen, but may lose their characteristic crunch when defrosted.
Article by Felicity Cloake
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