Mangetout
Mangetout means “eat all” in French, but they’re also known as sugar snap peas or snow peas.
They contain significantly more vitamin C than garden peas because the pods –where all the goodness lies – are eaten as well.
They are best eaten raw, but can also briefly be steamed, boiled or sautéed.
Clever ways with mangetout
- Toss them in pasta with cream cheese, Gorgonzola, fresh cream and salt and freshly ground black pepper
- Sautée mangetout in olive oil with garlic and pine nuts for a minute or two. Then sprinkle with sesame oil and torn mint leaves.
- Add them fresh to a salad of steamed baby potatoes, chopped spring onion, sliced red radish and finish with lemon-and-olive-oil dressing with a touch of mustard.
- Combine mangetout, sliced diagonally, with chives and thyme in a bowl of quinoa.
- Sautée mangetout in butter and add lemon juice, lemon rind and lots of ground black pepper.