Okra

Keep the pods dry, trim only the stem ends, and cook them quickly over high heat in a hot frying pan, stirring often, until browned and tender. Acid helps too: add tomatoes, lemon juice or vinegar, or cook the pods whole so less of their sticky gel escapes.

Small whole pods usually need about 8–10 minutes in a hot pan; sliced okra takes about 5–7 minutes. For a stew, add it for the final 10–15 minutes so it softens without breaking apart.

Look for small, firm, bright green pods with unblemished skin; they should snap rather than bend limply. Very large pods are often fibrous and tough.

Yes: wash and dry it, then slice it thinly into salads or serve it with a dip. Raw okra is crisp and its cut surfaces can feel sticky.

Keep unwashed pods in a paper bag or loosely wrapped in a clean cloth in the fridge, and use them within a few days. Moisture encourages them to spoil, so wash just before cooking.

Okra is a familiar ingredient in gumbo, where its thickening quality suits a long-simmered stew, and in Indian bhindi masala, usually cooked with spices and onion. It also works grilled or fried as a quick side.

For a similar thickening effect, use a little cornflour slurry or sliced aubergine; neither tastes exactly like okra. If you mainly want a green vegetable, green beans are a good swap, but they will not thicken the broth.

Yes. Ladies’ fingers is another common name for okra, particularly in British English; the name describes the long, tapered pods.