Ingredients

• 1 lb mange-tout, topped and tailed
• 1 large sprig fresh mint
•   salt and pepper
• 25g (1 oz) butter

Method

1. Top and tail the mange-tout, then cook in boiling, salted water with mint for about 5 minutes until tender.
2. Drain, remove mint, and rinse under cold water.
3. Put butter into a pan, add mange-tout, season and heat thoroughly, tossing peas in the butter.
4. Serve immediately.

Notes