Podded Vegetables

There are two main varieties of podded vegetables; those that must be shelled before eating, such as garden peas and petit pois, and those that may be cooked and eaten whole. These include green beans (for example, runner beans and haricots verts) and podded pea varieties such as mange tout and sugar snaps.

In this section, we take a look at the variety of fresh peas and beans available, along with some ideas on how to cook and serve them.