LEGUMES (5 of 7) |
Hospitality and Catering |
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Mangetout is a crisp flat pea used whole. Can be fresh or frozen
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| It should have a bright green colour. |
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Excellent flavour, can be eaten raw.
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| Used whole or cut as a garnish for stir fry and vegetable compositions. |
| Mangetout should be top and tailed and served lightly boiled for a few minutes only. |
| It should be cooked to retain colour and crispness, is easy to over cook. |
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