Food chat with Fiona...

Is it summer yet? I remember it as being much warmer? Oh well, the garden is growing, all the pumpkins and chokos are sending out runners.

Vietnam makes a treat using the choko runner tips. Pick when they are really pushing out and delicate, just the last 10 or 15 cm to make a delicious stir-fry. Blanch the greens for 1min in boiling water, drain quickly and run cold water over them.

Take a wok or frypan, turn the heat up, splash in a bit of oil and lots of garlic, toss until garlic starts to colour, add fish sauce, oyster sauce and sugar, taste for balance. Last minute stir greens through and serve with rice.

I am much better at eating Vietnamese than cooking it but it is mostly easy to cook, just a matter of having everything ready and super fresh ingredients. That stir-fry idea will easily translate to other greens and be fresh and bright.

This cooler summer means the cauliflowers are still very nice. Try this for a Meatless Monday. Slice the cauli into slices about 2cm wide. Mix some oil with garlic, paprika ( chilli if you fancy) black pepper and a little grated parmesan, brush generously onto cauli slices.

Line a baking tray with baking paper, put a little pile of grated parmesan where the cauli slices will sit. Bake until cooked through (20mins at 180’C), when you flip it out you will have a delicious cheese crust on the cauliflower. Warning this one is addictive.

Enjoy, if you want exact recipes drop me note fiona@creative-arts-safaris.com

Best wishes – Fiona