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, lightly steamed, or stir-fried.
Cook covered with no added water other than any left after rinsing and shaking dry. Steaming quickly reduces their flavour and colour; boiling does the same, faster. The sweetness of lightly cooked mangetout peas is especially good with all seafood (even in cocktails) and with fish, hot or cold.