Ginger/6 recipes

Parkin is a variety of gingerbread, good warming stuff to eat out of doors in cold weather. When I was a child, it was always a firm favourite for the firework party on Bonfire Night each year. This is adapted from my mother's recipe.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.

Naturally very low in fat, prawns also contain beneficial omega-3 fatty acids and are a good source of protein. The spices used in the curry are powerful anti-virals, anti-bacterials and anti-inflammatories.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

A creamy, relatively low-fat recipe using yogurt and peanut butter. Serve it with whole grain pasta or cut the carbs and use just veggies for the base.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best