Barbecue mangetout juice
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- Grill the mangetout over a charcoal fire until they are cooked and slightly browned.
- Run the mangetout through the juicer.
- Bring the juice to the boil, allow to cook briefly, and then pour through a passing cloth.
- Season to taste with salt.
- As a component in a dish with freshwater fish such as pike perch.
- Thicken the juice with a little bit xanthan gum and process into a vinaigrette.
- As an amuse-bouche with crème fraîche, rye bread, and fresh herbs.