From the French words mange (meaning eat) and tout (meaning all), the flat pods of mange tout are eaten whole. They are actually young peas still in the pod and picked before they have a chance to develop. Available all year.
Uses: Delicious blanched and tossed in salad dressing, or steamed or stir-fried and served hot, they are extremely versatile. They can also be eaten raw in salads.
To store: Best eaten fresh, they can be kept in the fridge for a day.
To prepare: Top and tail the pods. Leave whole or slice, according to your recipe.
To cook: Cook in a steamer for 5-10 minutes or stir-fry until they are tender but still have some 'bite'. They can also be boiled in salted water for 2 minutes.