This wonderful dish uses chicken stock, shallots, garlic and just a pinch of salt and pepper to really jazz up plain old mangetout. Perfect with a roast dinner.
- 800g mangetout
- 50ml chicken stock, hot
- 3 garlic cloves, thinly sliced
- 3 shallots, thinly sliced
- 1 tbsp. oil
- 1 tbsp. butter
- Salt and pepper
Heat oil and butter in a large frying pan, then add the shallots and garlic and cook for 3-4 minutes.
Add the stock and bubble away for a little while, then add the mangetout and cook until tender. Season to taste.