Serves 6-8
INGREDIENTS
450g/1 lb pale green or white cabbage
3-4 tbsp vegetable oil
10-12 red Sichuan peppercorns
few whole dried red chillies
1 tsp salt
1 tbsp light brown sugar
1 tbsp light soy sauce
2 tbsp rice vinegar few drops sesame oil

Hot and Sour Cabbage

Cut the cabbage leaves into small pieces each roughly 2.5 X 1.25cm (1 X 1/2 in).

Heat the oil in a preheated wok until smoking, then add the peppercorns and chillies.

Add the cabbage to the wok and stir-frj for about 1-2 minutes. Add the salt and sugar, continue stirring for another minute, then add the soy sauce, vinegar and sesame oil. Blend well and serve.

Serves 4

INGREDIENTS

15-30ml/1-2 tbsp sunflower oil
1 onion, chopped
1 garlic clove, crushed
1 large carrot, coarsely grated
225g/8oz/generous 1 cup basmati rice, soaked
5ml/1 tsp cumin seeds
10ml/2 tsp ground coriander
10ml/2 tsp black mustard seeds (optional)
4 green cardamom pods
450ml/3/4 pint/scant 2 cups vegetable stock or water
1 bay leaf
75g/3oz/3/4 cup unsalted walnuts and cashew nuts
salt and ground black pepper
fresh parsley or coriander (cilantro)
sprigs, to garnish

Basmati and Nut Pilaff

Heat the oil in a large, shallow frying pan. Add the onion, garlic and carrot and cook over a low heat, stirring occasionally, for 3-4 minutes,

until softened. Thoroughly drain the rice and then add to the pan with the cumin seeds, ground coriander, black mustard seeds and cardamom

pods. Cook for 1-2 minutes more, stirring constantly to coat the grains in oil.

Pour in the stock or water, add the bay leaf and season well. Bring to the boil, lower the heat, cover and simmer very gently for 10-12 minutes.

Remove the pan from the heat without lifting the lid. Leave to stand for about 5 minutes, then check the rice. If it is cooked, there will be

small steam holes on the surface of the rice. Remove and discard the bay leaf and the cardamom pods.

Stir in the nuts, taste and adjust the seasoning if necessary. Spoon on to a warm platter, garnish with the parsley or coriander and serve.

Serves 4

INGREDIENTS

4 whole gem squashes
225g/8oz/2 cups cooked whitelong grain rice
75g/3oz/1/1/2 cups sun-dried tomatoes in oil, drained and chopped
50g/2oz/1/2 cup pitted black olives, chopped
60ml/4 tbsp soft goat’s cheese
30ml/2 tbsp olive oil
15ml/1 tbsp chopped fresh basil leaves, plus fresh basil sprigs, to serve
yogurt and mint dressing or green salad, to serve(optional).

Roasted Squash

Preheat the oven to 180°C/350°F/ Gas 4. Using a sharp knife, trim away the base of each gem squash and then slice off the tops. Using a

spoon, scoop out and discard the seeds.

Mix the rice, tomatoes, olives, cheese, half the olive oil and basil in a bowl.

Oil a shallow ovenproof dish with the remaining oil, just large enough to hold the squash side by side. Divide the rice mixture among the

squash and place them in the dish.

Cover with foil and bake for about 45-50 minutes, until the squash is tender when pierced with the point of a sharp knife or skewer. Garnish

with basil sprigs and serve with a yogurt and mint dressing or with a green salad if you like.