Top and tail them and blanch in boiling salted water for a couple of minutes. They need to have a squeak when you bite into them. Try tossing them with shredded slow cooked tomatoes, diced olives and fresh basil.
Keeps for up to a week in the bottom of the fridge.
The first flush comes from our growers in Spain, then our farm in the Vendée in June and home grown in August and September. They like to grow in hot and humid climates so can be a challenge to grow in the UK - Richard Rowan, one of the South Devon Organic Producers co-operative, grows ours.