With the mangetout season upon us – here is a lovely simple dish to enjoy the abundance of mangetout in markets. Perfect as a side or lunch recipe, the mangetout and potato stir fry is quick and easy to put together. Mangetout is excellent for stir-fries as they stay crispy and fresh and don’t lose colour. As you can see, our latest batch was huge! And if they are not too expensive, pair them with new-season potatoes.

As with many of my recipes – you can adapt this with different flavours to fit your menu. Featured is my version using olive oil, but you could also use sesame oil and toss in toasted sesame seeds. In this case, you may want to add spring onions. Equally delicious is coconut oil, perhaps with coconut flakes and a few golden raisins. One of my favourite adaptations is toasted cashew nuts. If you want more sauce, add freshly chopped tomatoes to your stir-fry before cooking the potatoes. The spice balance is quite aromatic; optional added garlic and chilli for a spicier stir fry.

Mangetout or sugar snap pea, snow pea or sugar pea 😱, must be fresh, crisp and not stringy. They are a type of garden pea picked young, whereby the peas are not fully developed; hence they are sweet—top and tail by pinching both ends, removing any stringy side bits.

Especially good with seafood; try it as a side dish with Kerala Coconut Prawns.

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