Preferred suppliers

The Talbot at Knightwick
A 15th century coaching inn on the banks of the River Teme which has been offering a warm welcome to the discerning traveller for over 400 years...

Welcome to Cook in Cumbria
Cookery days in Ravenstonedale Our home in the peaceful village of Ravenstonedale (two pubs and a golf course!) is the setting for a cooking experience that you will treasure...

The Divine Flower Company
The Divine Flower Company's approach is simple: to create inspired floral designs that stand out from the crowd...

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Selected recipes

Wednesday 8th September 2010

Caesar Salad Dressing Recipe
This Caesar Salad Dressing Recipe is one of the best dressings,and even better made fresh. It doe...
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Stir-fry Vegetables

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This dish creates a wonderful combination of flavours, the amazing thing is that it is cooked in no time at all.

Preparation time: 15-20 minutes Quantity: 250g vegetables = 2 portions Cooking time: 10 minutes

Ingredients

Lay out separately - assorted strips of vegetables, a mandolin is very helpful in the preparation.

Vegetables can include any thing you like for example – aubergines, mooli, cabbage,

Chinese cabbage, assorted onions, leeks, courgettes, carrots, mushrooms, peas, mangetout or tinned

Chinese vegetables like water chestnuts, bambooshoots, mushrooms, corn etc.

Method

Wok fry in a little oil the onions first followed by flavourings like crushed garlic, grated ginger and chillie
Add the vegetables one sort at a time cooking the hardest ones first
When still crunchy but softened add a hand full of cashew nuts, season
Stir together and take of the heat
Add a good splash of light soy and serve

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