Slice into bite-sized chunks (no de-stringing needed). Steam or boil in salted water until they’re how you like them (4-8 mins), then toss with butter or oil, add to a salad or smother in rich tomato sauce.
They’re just as good – richer but less bright green – braised or slow-roasted with olive oil, chopped onion and garlic.
Keep in their bag in the salad drawer of the fridge, where they should last up to a week before losing their snap.
Country of origin
Grown in Spain.