With a name which translates from French as “eat everything” Mangetout is in season from June to September making it superb for use raw in summer salads. Mangetout should only be lightly or quickly cooked in order to retain its pleasing crunch. Lightly steamed or boiled will keep the mangetout crunchy however they really shine when stir fried. Stir frying not only retains the crispness of the mangetout but also intensifies its sweetness and intensifies the colour creating a beautiful and delicious addition to a stir fry which cuts through the other flavours present and adds a wonderful texture.

Group Veg / Pod & Seed Veg
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