Winged beans.

Winged beans, thua phu in Thai, are easy to spot. Each pod has four frilly ridges running down its length, so a slice looks like a little star or cross. They're crisp and juicy with a mild, slightly grassy taste, a bit like a green bean. Young, bright green pods are the most tender. Older ones get tougher and the frills start to turn brown.

Ways to use it

• Make yam thua phu, the Thai winged bean salad, with blanched slices, shrimp, toasted coconut and a chilli paste and lime dressing.
• Eat them raw or blanched with nam prik, the chilli dip.
• Slice thinly and stir fry with garlic and shrimp paste or oyster sauce.
• Add them to a sour curry or a tom yum for the last couple of minutes.
• Dip slices in a light batter and fry until crisp.

Storing it

Keep the pods unwashed in a container lined with paper towels in the fridge drawer, and use them within a few days. The edges of the wings are the first part to wilt and darken, so cook them while they still look fresh. Rinse them under running water and trim the ends before slicing.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.