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full you stuff them) 1 carrot julienned 2 spring onions sliced 1/2 head of garlic, crushed a knob of ginger mushrooms, bean sprouts and garlic, and cook for a further 4-5 minutes. 2) Remove from the heat and add ginger

, chopped 1 1/2 - 2 tsp miso paste 3 tbsp soy sauce 1 1/2 tbsp butter 1/2 head garlic, crushed 8 cm ginger paste, mashing as you go. 3) In a small frying pan over medium heat, heat the oil and add garlic and ginger Plate up, layering rice, mash, egg, sprinkled garlic and ginger crumbs, sliced spring onion and a drizzle

Ingredients: 2 c whey 2 c water 1/2 c brown sugar 2" ginger, grated 1 lime/orange/lemon, juiced 1) In Place in the fridge and allow the flavours to marry overnight. 2) The next day, strain out the grated ginger

peanut oil 4 tbsp soy sauce 2 tbsp cooking sake 1 chilli, chopped 1/2 head garlic, minced or crushed 3" ginger

/4 c pumpkin (I roast mine then mash it up as the tins are unavailable here) 2c milk 1/4 tsp ground ginger

Ingredients: For the soup: 2 tbsp olive oil 3-4 onions, chopped 4 cm ginger, diced 2 - 2,5 kg sweet potatoes starting to char. 2) In a heavy-bottomed soup pot, heat olive oil over medium heat and sauté onion and ginger

A big chunk of ginger, peeled and julienned 1 head of garlic, minced 6 chilis chopped 6 kafir lime leaves

Ingredients: For variation 1: 3 c milk 1-2 tsp vanilla extract 1 tsp honey 1 tsp turmeric 1/2 tsp ginger

We didn't use all of the butternut purée that we had prepared for our Rainbow Lasagna the other day, so when in need of a quick easy dinner, I threw this together to have over pasta. It didn't come out entirely as planned because the Allspice spilled out a little faster than I had anticipated. With a couple of tweaks though, it worked out. Ingredients: 1 tbsp butter 1 tbsp flour 1 1/2c milk 1 1/2 - 2 c butternut squash purée (squash rings roasted until soft, then mashed) 1/2c white cooking wine 2 tsp allspice 1/2 tsp sumac 1/2 tsp thyme Salt and pepper 1) in a saucepan, melt butter. Stir in flour and cook for a few minutes until thick. Add milk in splashes, stirring until incorporated to create a roux. beware of it sticking and burning on the bottom of the pan. 2) Stir in butternut and wine, then spices. adjust consistency with extra milk if you want it a little thinner. We used the sauce in two different meals. The first was over spaghetti with veg on the side. It was tasty, but the acidity from the veg was a necessary component of the meal to balance out the flavours. With the leftover sauce, I mixed in tomato and peas and turned them into pasties for a picnic. These were arguably better than the original pasta the sauce was used for. I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes, they came out beautifully. These were perfect for a picnic, still warm in our hands on a chilly day. As a side note, I used peach syrup vinegar (from making pickled peaches this summer) in the pie crust instead of milk or water. The extra flavour layer worked very nicely and added a contrasting acidic note to the sweet flavour of the butternut,

1/2 c raisins 1 c red wine vinegar 1 1/2 c white cooking wine 1 1/2 - 2 c brown sugar 2 tsp ground ginger