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Jeremy Round

Mache

Appears in
top 1000The Independent Cook: Strategies for Seasonal Cooking
The Independent Cook

By Jeremy Round

Published 1988

  • About

see Lettuce and Other Salad Leaves

MANGE-TOUT PEAS
British and world-wide imports. Flat-podded with vestigial peas. The whole thing is eaten. Popular in Chinese and South-East Asian cuisines.
Freshness is all. Do not buy large, marked, wilted or floppy ones.
Top, tail and string, then steam, cook briefly in boiling, salted water, or stir-fry in very hot, bland oil. Eat hot, when cooked and flexible but still retaining some crunch in the mouth.
Similar is the more rarely available sugar-snap pea, in which the pods are round and the peas more developed. Once again, the whole thing is eaten.

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