Thai carrot slaw

Shot for BBC Good Food magazine, April '12 issue

Recipe: Ally Bright

Food styling: Rosie Reynolds

Find the recipe >>> Here <<<

Ganmodoki

Shot for BBC Good Food Magazine, May 2011 issue

Recipe: Julie Frankland

Prop styling: Jo Harris

Food styling: Kate Calder

Salsify and sprout top stir fry

It's a nightmare getting hold of salsify in sunny Farnborough (I say 'nightmare' - you can't), but I chanced upon some in a little independant supermarket when I visited the folks in Kent recently. That and sprout tops; sprouts themselves have been a revelation in stir fries this winter, tasting nothing like their boiled, festive counterparts.

2 Large salsify
A good handful of sprout tops
1 Red chilli, finely chopped
2 Garlic cloves, crushed
A thumb sized piece of root ginger, grated
250g Black rice noodles (I used King Soba)
1tbsp Chilli sauce
3tbsp Sesame oil

First prepare the salsify. Remove the rough brown skin with a potato peeler, cut into thumb-length pieces, then chop into matchsticks. Squeeze half a lemon into a small bowl of water and add the matchsticks (they go brown really quickly if you leave them in the air). Get your noodles on; when they're done pop them into a bowl of cold water ready for the wok.

Cut the stalks from the sprout tops, place a 4 or 5 leaves on top of each other at a time and roll into cigar shapes. Cut into ribbons at (ish) 5mm intervals. Heat the sesame oil in a wok, then add the chilli, ginger and garlic. After a couple of minutes mix in the salsify and sprout tops. Give it a few minutes then stir in the noodles and chilli sauce. Careful not to overcook the salsify & sprout tops; it's good when they have a bit of crunch.

Red chilli on lichen

Spicy pumpkin soup

A medium sized pumpkin, deseeded, peeled and roughly chopped

1 Tbsp Sesame oil

A thumb-sized piece of root ginger, finely chopped

1 Red chilli, chopped

1 Lemongrass, chopped

1 Large onion

1 1/2 pints Vegetable stock

1 Tbsp mango chutney

Salt and pepper

Heat the sesame oil in a pan before adding the ginger, lemongrass and

chilli. After a few minutes, stir in the onion, softening slightly

before adding the pumpkin. Pour in the stock and simmer gently for 10

minutes or so; after which the pumpkin should squish easily. Transfer

everything into a blender and blitz to a smooth consistency; pour back

into the pan and season. Spoon in the mango chutney and leave to

bubble on a low heat for a few minutes. Serve with chopped chilli,

ginger matchsticks and fresh coriander.

Baby courgette and lime linguine

Serves 2

250g Linguine

Olive oil

4 or 5 Baby courgettes

I Red chilli, deseeded and finely chopped

1 Large garlic clove, crushed

2 Limes

A handful of basil leaves

Parmesan cheese, to serve

Get the linguine into a pan of boiling water. Use a pastry brush to oil a griddle
pan before placing on the heat. Slice the courgettes on a slant and sear on both sides
for about 5 minutes, turning once (the courgette slices should be scorched with
griddle lines). Put to one side on a sheet of kitchen roll. In a seperate pan,
soften the garlic and chilli, before stirring in the drained linguine,
griddled courgettes, a drizzle of olive oil and the juice of one lime.
Season well. Serve with basil leaves, a generous grating of Parmesan and
lime wedges on the side.