Mangetout Peas

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Mangetout are tender young pods picked before the peas inside begin to swell. Although a relative newcomer to our vegetable market, they are already very popular. They are easy to grow too and if you have them in the garden they should be ready to eat this month. The pods should be barely cooked so they are still a little crisp and, as the name implies, they are eaten whole.


  • 450 g/1 lb mangetout
  • 15 g/½ oz butter


    Wash and top and tail the pods. Add to plenty of boiling salted water and cook quickly for 6–8 minutes or until just tender. Drain and return to the hot pan, adding the butter. Toss and serve.