Now for one of my favourite all time dishes that’s very easy to make (and eat!). It’s a tangy, spicy Sichuan recipe for aubergine, to which you can add minced pork, beef and even tofu or chicken. I adore any Chinese recipe for braised aubergine, where the aubergines soak up all the delicious sauces. I used the minced beef from my Farmison meat box to create this dish. Continue reading
Apologies for the lack of posts – I’ve been away for a week. But I’m back with a vengeance, and racing through the remaining four items from my Riverford meat box to make up for lost time. I started this week with a recipe I’ve always wanted to cook – ma-po tofu, which requires minced beef or pork. I’ve never tried this Szechuan dish; my knowledge of Szechuan food is limited, but I did pass through the Szechuan province once and recall a very spicy cuisine where everything was literally swimming in red chilli oil. Continue reading
