Somewhere along the line I have bought into the myth that the English food offerings were limited to stodgy, overcooked, overprocessed food. While it’s true there’s no shortage of such ‘food’ here – as there is in Australia – there is also an abundance of locally grown fresh produce. Little farmers and producers market are littered across the English countryside selling the most delicious raw foods.
As well as the proliferation of farmers markets, I have been blessed to stay with friends who have a lush veggie patch in their gorgeous rambling English garden.
Since I have arrived we have enjoyed daily offerings of potatoes, beetroots, carrots, onions, herbs, mung beans, green beans, cabbage and zucchini. Lots and LOTS of zucchini.
Last night we enjoyed a fabulous Asian-style coleslaw followed by chocolate zucchini cake.
I’m a convert to growing veggies. Not only are they delicious, organic and free. It’s also lovely pottering around the garden deciding what to have for dinner.
Amanda’s Asian-style Coleslaw
2 cups finely sliced cabbage
1 1/2 cups grated carrot
2 chopped spring onion
Chopped mint and hot mint (about 1/2 cup worth)
1 cup bean shoots
1/2 cup sprouted lentils
1/2 cup grated zucchini
1/4 cup shoyu (soy sauce)
1/8 cup mirin
1/8 cup sesame oil
Clove garlic crushed
1 chili chopped
1 tsp palm sugar or other sweetener
Mix veggies in a large bowl. Mix dressing in a jug, pour over veggies, mix and serve.