Mangetout
Mangetout
Metric/Imperial
350g/12oz fresh mangetout
6 tablespoons water
¥z teaspoon salt
15g/!/2OZ butter
mint sprigs, to garnish
Top and tail the mangetout and discard any stringy threads.
Combine the water and salt in a large shallow dish. Add the mangetout, cover and cook on FULL (100%) for 7 to 9 minutes, stirring oc¬casionally.
Leave to STAND, covered, for 2 minutes. Drain, add the butter and toss well.
Serve garnished with sprigs of fresh mint. SERVES 4
Note: Frozen mangetout may be used if fresh ones are unobtainable. They will take approxi¬mately half the above cooking time.