Both live up to the French name mangetout – because you can eat all these succulent pea-filled pods. The plants produce a prolific crop; so keep ahead of production, eat, cook and freeze.

Wash thoroughly. Snap off the tough stem end. For older tougher pods, peel back the stem to pull off the stringy fibre which runs along the edge.

Lay pods in a layer on a baking tray, freeze for 1 to 2 hours. Transfer into airtight freezer bags, label clearly and use as required. This method prevents clumping, so it is easy to use a little or a lot as needed.

Serve sliced tender young raw mangetout in salads or with dips.

Steam lightly, boil quickly in salted water, add to stir fries. They are delicious in curries and sweet-and-sour dishes. Add sliced to risottos and other one-pot rice dishes during the last 5 minutes of cooking.

Here are a few basic recipe ideas, bearing in mind that you can make these dishes with other vegetables as they come into season.

A basic recipe to make with seasonal vegetables such as green beans, broad beans or courgettes as they ripen.

Serves 4

Sweat the onion and garlic in oil over a low to medium heat till soft and lightly coloured. Add tomatoes, simmer 5 minutes then add the mangetout and 30mls water. Season with salt, pepper and a little sugar or honey. Cover and simmer slowly 10 minutes till the mangetout are tender. Turn up the heat then cook rapidly to thicken the sauce. Serve warm or cold.

Serve as a pasta sauce or pizza topping.

Add chopped chicken, ham or smoked fish and serve with boiled rice or couscous.

A warming spiced potato curry dish to which you can add other seasonal vegetables like green beans, broad beans, shredded kale or cabbage.

Serves 4

Heat the oil in a saucepan, add the seeds and spices, stir fry a little, add potatoes, salt and 50mls water. Bring to the boil, cover, simmer slowly for 5 minutes. Add the mangetout and carrots cook a further 5 minutes, then add the peas and cook 4 minutes. Season to taste then serve hot or cold.