Peas (Mangetout) recipes

This is the soup to make in the height of summer when you have a glut and want nothing to do with a hot stove. Raw mangetout are blended with cucumber, fresh mint, and crème fraîche into something that tastes astonishingly green and alive. Serve it very cold with good bread alongside.

This is the kind of salad that satisfies like a proper meal. Briefly blanched mangetout form the backbone, topped with crispy smoked bacon lardons, a soft-boiled egg, and a punchy grain mustard and sherry vinegar dressing. It comes together quickly enough for a weekday lunch but looks impressive enough for a summer dinner party starter.

Fast, loud, and full of crunch — this weeknight stir-fry puts mangetout at the centre of a garlicky, gingery noodle dish. The pods go in with the heat cranked right up so they blister slightly at the edges while keeping their snap. A finishing drizzle of toasted sesame oil ties everything together.

A fragrant Thai-style curry that keeps the mangetout in for just the last two minutes so they stay crisp and sweet against the silky coconut sauce. The prawns and mangetout cook so quickly that dinner is genuinely on the table in under 35 minutes from a cold start. Serve with jasmine rice.