Hope you guys had a good weekend!? Ours was stunning as the weather has finally decided to show us some love and the last three days felt like summer. Sunny 25° C (77° F) is my ideal temperature! Warm and summery, but not oppressively hot, when only sticking your head into a bucket of water (or the sea) brings relief (and only temporarily).
We made the most of this gorgeous weather as it’s not here to stay, unfortunately. On Sunday, we went walking in the Wye valley, where you might have seen me on our Insta story diving into a particularly healthy and bountiful patch of wild garlic. It was worth it as I’ve already put it to good use and I have a new delicious wild garlic recipe coming soon. I can really see myself getting into this foraging thing, it’s pretty satisfying to take something that has been growing in an unadulterated ecosystem and transform it into a beautiful meal within hours of picking. No pesticides, no packaging, no middle man. Today’s recipe is super simple, but I’m hoping you’ll enjoy it. I felt a bit stuck and didn’t really have any idea what to share today and then decided I’m going to share something, perhaps obvious, that I tend to cook for dinner at least once a week, in one shape or form. It’s a simple stir-fry with veggies that I am particularly into right now: peas, tenderstem broccoli, radishes, courgettes and edamame and a quick ginger sauce (or dressing if you skip the cornflour). While it may not be very authentic, it’s quick to make, full of flavour and texture and on the healthy side, so I am hoping you’ll enjoy it as much as we do.
2 tbsp tamari (for GF version) or soy sauce 2 tsp toasted sesame oil (for flavour) 4 tsp rice vinegar or lime juice 2 tsp mirin or maple syrup 1 tsp chilli paste (I used sambal oelek) 1-2 tsp finely grated ginger, adjust to taste 1 small garlic clove, finely grated 1 tsp cornflour / cornstarch (optional)
