Snowpea is the term used in New Zealand and Australia for mange tout. I must admit I prefer the snowpea label, although the French ‘eat everything’ makes a lot of sense. This is a lovely summer starter, and you can also serve smaller portions on crostini as a sort of canapé. You will need about 2 medium crayfish. To rare-cook the crayfish, add to a deep saucepan of boiling salted water and boil 10 minutes, then remove from the pot and leave to cool.
Mix ginger with sugar, salt and lime or lemon juice and leave to pickle for 20 minutes. Cut crayfish tail into
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