The wok rarely leaves the stove in our kitchen, except to wash and replace it ready for tomorrow.
It couldn’t be easier to stir fry fresh vegetables and a handful of mushrooms to serve with noodles. For this, we used finely sliced red, green and yellow peppers, French beans, field mushrooms, courgette and tomatoes. So that they’re not too crunchy, parboil the beans for a couple of minutes or so first.
Heat the oil and start the onions, peppers, courgette and beans off for 2 or 3 minutes first, then add the tomatoes and mushrooms with 1 grated garlic clove, 1 inch of grated ginger and 1 tsp of fennel seeds.
Now for the flavour – if you want the zingy fresh flavours of chilli, shake a few good dollops of our Sweet Chilli Sauce into the pan.
If you prefer dark fruity flavours, rich with spices, soya and Mirin wine, use our Korean BBQ Sauce instead.
Pop 2 or 3 sweet potatoes into the oven to bake, spooning the flesh from the skins to set aside when they are done. Meanwhile, cut 4 courgettes in half and scoop out the central seeds then grate the fleshy skins. Using a clean tea towel, wrap a handful of grated courgette in the towel and squeeze out as much of the inherent water as you can, repeating the batches until it’s all done.
Now, in a large bowl, mix the courgette and sweet potato together with 1 beaten egg, 3 finely chopped spring onions, 1 tsp of Mint Sauce and 2 tbsp of Chilli Jam. When combined, divide and form the mixture into 8 patties.
Dust both sides of each patty with flower and now you have a choice.
For a delightful courgette crunch against the soft, sweet potato, fry them in a little oil or butter for 3 minutes each side until they a golden brown. For softer courgette, put them in the oven (pre-heated to 220 c / Gas Mark 7) on a lined, greased baking sheet for 15 minutes, turn and give them another 15 minutes before serving with a tomato salsa.
For the salsa – chop cherry tomatoes, red pepper and red onion into a bowl and stir in 2 tbsp of our salsa-style Burger Relish and 1 tbsp of Chilli Jam. For something a little different, use our zingy Sweet Chilli Sauce instead of the jam.
We tend to use shop bought gnocchi because – well, life’s too short. However, if you would like to try making your own, there is a very good recipe – HERE.
There are three very quick stages to this – the spinach, the gnocchi and the sauce, which is where we start.
Add 2 tbsp of flour to 2 tbsp of melted butter, stirring them well to make a roux to which you add 1 tbsp of our Classic English Mustard or perhaps our delicious Dijon Mustard. Gradually stir in 125 ml of white wine and 350ml of milk which will immediately start to thicken. To turn this into a smooth cheese sauce, add grated Cheddar cheese and a squeeze of lemon juice.
Let this gently tick over while you simply wilt the spinach very quickly in garlic-infused butter – no water – no boiling – just 2 minutes to wilt.
Cook the gnocchi to the pack’s instructions which is usually adding them to boiling salted water and scooping them out once they rise to the top.
Now assemble this lovely dish … gnocchi, a good coating of cheese sauce, a swirl of garlicky spinach and a scattering of crushed walnuts for a crunchy finish.
Pre-heat the oven to 200 C / Gas Mark 6 for this wonderfully rich cross between an aubergine parmigiana and a ratatouille.
Cut 1 aubergine, 2 courgettes and 4 tomatoes into thin, even slices.
Spread the onion mixture across the bottom of an ovenproof casserole dish then layer the tomato, courgette and aubergine slices repeatedly, overlapping each as you go.
Cover the dish with foil and bake it in the oven for 40 minutes. Carefully lift it out, remove the foil and dot the top with torn pieces from at least 1 ball of Mozzarella. Back into the oven, uncovered, for 15 minutes to melt the cheese – and enjoy.
Ordered, Delivered, Enjoyed
Enjoy the Taste of Stokes
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