Learn more about the various fruit, veges and other produce we supply and how to incorporate them into your meals and diet.
BEANS RUNNERlightly cooking these beans is the key to enjoy them. they make a great warm salad base with lots of chopped garlic and lemon zest.
BOK CHOY White Stem
Bok choy flavourings are as endless as the amount of Asian cuisines you are familiar with.
Firstly cooking methods. Stir-fry obviously, also steam, boil add as leaves/stems to broths, coconut base soups, curries of S.E Asian variety.
Flavour with garlic, ginger, light soy and sesame oil
garlic and oyster sauce
ginger ,garlic and whole yellow bean sauce Rau ram leaves good on rice noodles.
Chilli flakes and garlic fried in oil Light soy sauce
Fish sauce and fried dry shrimps.
yellow bean soy and garlic and coriander
sichuan black bean chilli paste etc etc etc don't stop experimenting its a textural vehicule vegetable
Sauce brands I recommend are Lee Kum KEE and david Thompsons MEGA CHEF range of Thai sauces.
CHERVILthis herb only grows in the cooler months its sort of an opposite of basil
the main thing is it is added at the end of preparation not during cooking
goes well with Tomatoe
leeks and butter with orichette pasta ,Marriage made in heaven!!
All egg dishes
chicken and fish
One of the french 'FINE HERBES"
Chilli GreenThere is no cuisine that does not have a speciality for a chilli, green ones add a fresh sappy fire to dishes.
Eggs Duck###fabulous value very large eggs delicious made into frittata , Quiche withe the addition of lots of spring Herbs.
Make excellent Spanish Tortilla(with smoked Paprika) Perfect for fried rice with a little soy sauce and sesame oil.
EPAZOTEiT can be used to replace coriander ,it has a similar pungency.
Kaffir lime leaf ##used for Thai cuisine,finely shred and sprinkle over salads soups or curry when serving.very intense lime aroma.
Onions fresh white SpanishThey can be cooked or raw.
RHUBARBRhubarb, if you don't want to cook with sugar use 1/2 a cup of chopped dry dates the juice of two oranges and the zest of one simmer gently and let stand overnight.
Not only is this spinach fabulous cooked, but the first way I was introduced to it was by an Italian lady who cooked with me. Every Sunday she made this salad for her parents!
Shred the spinach superfine, like lettuce of old. Dress with chopped garlic Dijon mustard, red wine vinegar, olive oil and S&P. Eat after a hearty dinner.