Stir-Fried Four Treasures
Soak the Wooden Ears in water for 15-20 minutes. Rinse until clean. Discard the hard roots if any and cut the extra large ones into smaller pieces. Wash… Read More »
Vegetable Chilli
Heat the oil in a large heavy-based saucepan. Add the onions, garlic and chillies and fry, stirring, for 3-4 minutes. Add the bay leaf, all the spices, the… Read More »
Ratatouille
Thinly slice the onions. Quarter the aubergine lengthways, then slice. Slice the courgettes. Skin, deseed and roughly chop the tomatoes. Halve, core and roughly chop the peppers, discarding… Read More »
Turnips Stir-fried with Leeks
Snip the bacon into small pieces, discarding the rind. Cut the leeks into 1 cm ( 1/2 inch) thick slices. Peel the turnips and thinly slice, preferably using… Read More »
Roast Potatoes with Garlic
Peel the potatoes and cut into large even-sized pieces. Put them in a saucepan of cold salted water and bring to the boil. Boil for 2 minutes, then… Read More »
Golden Parsnip Galette
Peel and very thinly slice the parsnips, preferably using a food processor. Grease and base line a 20 cm (8 inch) sandwich tin with greaseproof paper. Layer the… Read More »
Fennel with French Beans and Mangetouts
Halve the mangetouts and French beans, if very long. Thinly slice the fennel. Heat the oil in a large frying pan. Add the French beans and fennel with… Read More »
Celery Gratin
Trim the celery, discarding any very tough or bruised outer stalks. Reserve a few of the inner leaves. Cut the stalks into 5 cm (2 inch) lengths. Cook… Read More »
Stir-fried Courgettes with Sesame Seeds
Thinly slice the courgettes; thickly slice the spring onion. Heat the oil in a wok. Add the garlic and fry for 2 minutes. Add the courgettes and stir-fry… Read More »
Baby Carrots in Spiced Dressing
Steam the carrots or cook in boiling salted water for 4-5 minutes or until just tender. Drain well. Melt the butter in a large frying pan and stir… Read More »
