Aubergine and Cabbage Sauce with Garlic
Soft aubergine cooked under a lid is blended with finely shredded raw cabbage. Garlic, spring onion and parsley give a fresh aromatic edge, while lemon juice and red wine vinegar sharpen the pale sauce.
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Aubergine and Cabbage Sauce with Soy
Raw cabbage is the main vegetable in this thick sauce, softened in texture by a smaller amount of cooked aubergine. Light soy sauce supplies a savoury note alongside ground coriander, parsley and red wine vinegar.
Bean Sprout and Choy Salad with Ginger
Cooked, chilled bean sprouts are tossed with choy, pak choi and rocket in a garlic and ginger vinaigrette.
Cabbage and Pak Choi Salad
Cooked, chilled bean sprouts join cabbage, pak choi, rocket and spring onion in a ginger vinaigrette. Lemon wedges are served alongside.
Choy and Pork with Sesame Yogurt
Pan-cooked pork and softened choy are folded with rice, yogurt, chilli, sesame oil and herbs. Serve the warm mixture with baguette toasts.
Orange and Lychee Pistachio Cake
Orange flesh, lychees and pistachios fill a substantial oat cake. The quick-cooking flakes rest with the fruit and yoghurt before flour is added, then the bake cools in its tin for easier portioning.
Pak Choi and Choy Salad with Spring Onion
Pak choi, choy, cabbage and lettuce are finely shredded with spring onion, then tossed in one dressing of olive oil, white wine vinegar and red wine vinegar.
Roasted Cabbage Sauce with Aubergine and Vinegar
Roasted aubergine and a smaller amount of browned cabbage are puréed with raw shallot and ground chilli. White and red wine vinegars give the sauce a distinctly tart finish.
Roasted Cabbage and Aubergine Sauce with Chilli
Browned cabbage and soft roasted aubergine make the base of this chilli sauce. Fresh spring onion is blended in after cooling, and water is added gradually to keep the sauce as thick or loose as needed.
Sautéed Tofu and Choy with Ginger
Golden sautéed tofu is combined with softened choy and pak choi, ginger and coriander. Spoon onto baguette toasts spread with yogurt and scatter with toasted breadcrumbs.
Tangerine and Pear Cake with Coffee
Pear and tangerine pieces add fruit to a light brown sugar cake. A small measured amount of brewed coffee gives the crumb a gentle background flavour.