I was delighted when Guardian UK's Been There approached me about writing a guest post about my top 10 eats so far, after 5+ months on the road.
The list in my post"Eating Her Way Around the World" covers Europe, the Middle East and Africa, and hopefully suits a range of budgets. (Well, except the uber-posh / silly expense account bracket, given my own financial limitations.)
Above all, I focused on a list of eateries that for me captured a sense of place and local flavour.
I hope it's helpful and enjoyable list for all you hungry travellers out there!
So, sometime back I took part in Istanbul Eats' debut photo competition, with a street food culture theme.
I just got the delightful news that my photo of nazar (evil-eye charm) cookies was chosen as 1st runner up!
Here's the photo below, taken on our Accidental Istanbullu soujorn this past September. Check out Istanbul Eats for a little more chat on why I took the photo.
Absolutely delighted to start this week with the news that our Kenyan Goat Feast post was one of the 3 winners of the Keith Floyd Tribute blogging event!
Thank you Julia Parsons (A Slice of Cherry Pie ) and James Brewer (Back to the Chopping Board ) for your kind and encouraging words, and thank you Absolute Press for the generous prize! Until now I didn't have any of Floyd's books, so I'm excited that my first will be the new "in celebration of" reprint of Floyd's first book, Floyd's Food .
Congratulations to fellow winners Alicia (FoodyCat) and Giles (Anyone for Seconds ). And to my other formidable contestants, I have to say, there are quite a few recipes on the list I can't wait to try when I get proper kitchen access again!
A toast to Keith Floyd. Rest well knowing your spirit of love for food and adventure lives on in so many around the world!
Enjoying everything in Tanzania... except the internet signal. Posts with photos will have to be backlogged until we get back to Nairobi at the end of the week. In the meantime, a few quick narrowband notes.
Tanzania: A(rusha) to Z(anzibar)
It took 19 hours in 2 buses, half an hour in a tuktuk, 4 hours on a slow boat, 10 minutes in a taxi, 5 overnight stays, a lot of haggling, and even more bone rattling on half-paved highways to get to Jambiani beach here on the east coast of fabled Zanzibar Island.
But damn it's worth it!
The sun, the sea, the sand and the sky is every bit as ludicrous as they're hyped to be. Just the humble tide pools here are awash with hermit crabs, sea snails, sea urchins, fish egg sacs and starfish... the snorkeling this afternoon should be interesting.
And admittedly, we ate very well on the road (you can't be that surprised by now). In Arusha – pit stop for travelers headed for the Serengeti and Mount Kilimanjaro alike – we had a fantastic Pakistani BBQ. In Dar Es Salaam, we had authentic Sichuan hotpot thanks to a tipoff from G-Star, a friend from work. Zanzibar – for all its hailed exoticness, got us right in the gut because so many of its flavours and aromas remind of our Indian and Straits Chinese upbringing respectively! More detailed posts to come.
Google's Got My Goat!
In other news, I just found out that YouTube's disabled my “Babs killing the goat” video because it apparently violates YouTube Community Guidelines! How Babs could ever be a violation of a community guideline I'll never know...
Jokes aside, I'm taking it in stride because it's a fair concern. Having the full context of the blog post is one thing (and even that was understandably rough viewing for quite a few readers) and I should have made sure to make sure that context was available on the You Tube page as well. A lesson to be shared with fellow food bloggers! I've included more context on the YouTube page now, so let's see if YouTube will relinquish the video...otherwise I'll need to seek out more enlightened video hosting alternatives when I make it back to Broadband land.
But overall, I've been very encouraged by the wide range of responses to the goat post. Thanks guys! Some cheered us on as fellow foodies, some said the post confirmed their belief in vegetarianism, some said that the post was making them think about whether they were really ok about eating meat. Fantastic. It's all good, whatever decision you come to – the key thing is that the post made you more conscious about how food gets to your plate.
My favourite response, however, came from my grandmother via an email from Mum. Grandma is a constant reminder that all my adventures, at the end of the day, stand on her shoulders. Here's what Mum wrote:
“While we were at Grandma's place yesterday, uncle Steven showed her the blog on the goat slaughtering. I was observing her grimace but thought she was braver than Dad. Ming (Wen: my brother) was watching too but turned away before the end. Then she told us the story of her 1st experience of slaughtering a chicken when she was 12. The chicken got up and ran away. She stood there crying until the chicken dropped dead as there was no one around to help her. Then she went to pick it up and continued with the cleaning and cooking process amidst her tears. What a story!”
I can't wait to see Grandma when I'm back in Singapore for Chinese New Year next February.
First things first. This is not going to be a pretty blog post. As a meat eater I decided it was important for me to experience something like this at some point, to see if I could face the reality of the process of getting meat to my plate. Vegetarians and animal lovers, proceed with caution.
Thanks to Julia Parsons (A Slice of Cherry Pie) and James Brewer (Back to the Chopping Board) for coordinating this food blogging event to honour the late Keith Floyd. I was heartbroken when the original deadline passed and I had not yet gotten access to electricity and internet to post this while WWOOFing on Rusinga Island in West Kenya, but was delighted to see the deadline extension. Huzzah!
This post is dedicated to my Dad, with whom I used to watch Keith Floyd's culinary adventures around the world. We'd always have a good chuckle at his "wing it and swig it" approach to cooking and life. I'd like to think that Dad watches me undertake my many a hare-brained adventure with a similar bemusement.
Finally, this goat feast was very much a team effort. Thanks to Michael Odula for helping us source the goat, Samuel Odula for showing Babs how to kill it with minimal suffering, our fellow volunteers Dan and Cyrill for first raising the idea, co-financing this whopping 1,500 Kenyan shilling (~£13) enterprise, and being amazing comrades-in-arms throughout our stint. Finally thanks to the kids -- Michael Jr, Tanya, Gloria et al for being fabulous team players on the day.
So. Our fellow WWOOFer Dan walks into our living room on Rusinga Island in West Kenya one day and says "Hey I heard these WWOOFers back in July bought a whole goat and BBQed it. Are you interested in us pitching in to get one too?"
I say "YES", probably about as fast as I said yes when Babs proposed. Just possibly a wee bit faster.
And then Babs ups the ante (as he does): "Yes, but only if we buy a live goat and I get to kill the goat myself."
The week leading up to feast day was surprisingly unhyped. We simply agreed on a budget for a medium-sized goat and our homestay host Michael Odula spent a morning and an afternoon asking around if anyone in the neighbourhood had a goat from their flock for sale. He appointed his youngest son Samuel to help us through the kill.
D-Day. Our goat had arrives before breakfast. We went out to find it chilling out and snacking on a bush. Samuel reckons it weighs about 50kg. I get Babs to pose next to it for perspective.
Samuel takes the goat out to a stone plateau behind the Odula house and trusses it up. Under his guidance, Babs cuts deep into the goat's throat with Dan's camping knife. The key thing here is to cut right through the jugular. It's a steady hand and a sharp blade, and the goat stops moving in less than 3 minutes. There's less of a blood spurt than we expected.
Being behind the camera provides a strange sense of detachment but it's still a fairly intense experience watching my first food-animal kill. I wasn't sure if I would feel nauseous (I didn't) or feel huge pangs of guilt (I didn't either, given the goat had lived outdoors all its life, had a quick death, and we were damn well going to eat it nose to tail.)
It could have been scarier. Had we been with a more traditional tribe, they would have cut a pouch of skin under the goat's neck to catch the blood, then drink it as part of the ritual. I'm not ready to go that native.
A moment of solemn silence, and then Babs unties the goat in preparation for the next task...
...Skinning it. This requires some help from Michael Jr (back) and a neighbour (front) to hold up the legs while gentle but firm slits are made down the middle of the belly and down each leg.
Next, the shoulders are removed at the joints -- surprisingly easily, says Babs.
And now to remove the belly flap. This is to be done with great care so as not to puncture the stomach and contaminate the meat with half-digested stomach contents.
Samuel removes the guts into one neat pile.
Samuel and Babs section the ribs and joint the legs.
A neighbourhood dog gets a treat of spleen, lungs and kidneys. Later I remove the hooves and he comes back for those. He proceeds to follow me around for the rest of the day...hoping.
Samuel and Babs do the initial round of cleaning out half-digested greens from the small intestines. There's a lot of it. The smell, while not knock-you-out overpowering, is distinct and sticks in your head. Now I can always smell a goat (or their poop) that's anywhere in a 10m radius.
And now to empty out and scrape clean(ish) the stomach....all 4 of them.
Samuel and Babs wash and scrape fat from the goatskin, then nail it as high as they can on a nearby tree in the hope that the dogs won't get to it overnight. Idiotically we forgot this when we left -- we've asked Cyrill to wear it home to Frankfurt as a cape or something. Very Heart of Darkness, no?
Mama Odula panfries the liver for lunch on her charcoal cooker. She also stews whatever goat meat bits that won't be used for the nyama choma (Kenyan-style BBQ) dinner. The stomach and guts need a long hard soak and scrub before they'll be ready for cooking.
After lunch I get down to marinading the legs and ribs. Am keeping it simple as Floyd would have done. Wash the meat thoroughly. Place in basin. Pour Coca Cola into basin to tenderise the meat. Swig the rest of the bottle. This cooking with Coke business amuses the kids to no end. Floyd might have used local Tusker beer instead, but there was none available at our neighbourhood trading post.
Anyway, back to it. Divide 4-6 large garlic cloves into thick slices, make deep incisions in the legs, and stuff the garlic into the slits. Rub a generous amount of Roycomchuzi mix, the ubiquitous food seasoning found in these parts... Royco is a Unilever powdered concoction of constarch, salt, sugar, coriander cinnamon, fennel seeds, tumeric, ginger, garlic, cumin, methee seeds, flavour enhancers -- must be MSG I reckon -- and permitted food colouring, whatever that is.
I rope in Tanya to wave away the flies while the meat soaks.
Dan and Babs dig a hole for the fire in our "front yard" and pile up twigs and branches by size. We use dried corn cobs and corn hairs for firestarters. Not that I've ever had one, but I absolutely cannot ever go back to gas BBQ grills after this.
Waiting impatiently for the fire to reach optimum heat...
And away we go! 30 minutes of grilling, turning and basting...
And then, perfection.
Samuel was quite keen about grilling the goat's testicles...unfortunately due to the coarseness of the grill mesh Samuel accidentally dropped both into the flames while cooking them. He was quite despondent.
In the Odula living-cum-dining room, Babs carves up the legs, and Mama Odula brings in the matumbo: chopped up stomach and braided intestines stewed for hours in cooking fat, tomatoes and onions (and Royco I'm sure, judging by the colour). I try a little for my honour's sake, but it holds too strong a taste and smell of grass-half-digested-in-stomach-juices for me. Babs digs it though, having grown up with innards curry.
Gloria's had enough talk! It's time to chow down. Strictly traditional nyama choma doesn't use any wussy stuff like marinade, so our garlic adds a fabulously novel infusion to the meat.
The ribs -- between the Royco and the slow fire -- are deliciously smoky. The bits between the ribs could definitely work as a jerky snack.
Mama Odula is well impressed at how tender we've kept the meat. Mr Odula asks Babs if he's ever worked in a restaurant or a hotel.
We nearly choke on our goat laughing, but we're pleased at the compliment.
More importantly, we hope we've done the goat -- and Floyd -- justice today. A toast (of Coke) to both.
I've had a lifelong obsession with mushrooms and mushroom soup. It started with those Campbell cans in my childhood and just kept going. At the worst of times, I'd eat the gloop straight from the can without even waiting to cook it!
As I got older, I moved on to "pimping up" my store-bought mushroom soup with any kind of exotic shrooms I could get my hands on. Being based in Singapore at the time, this usually meant locally-grown versions of Japanese varieties such as shitake, enoki and nameki. It got to the point where my Mum's mushroom supplier knew the ins-and-outs of my study and work-travel schedule!
As such, I can't believe I learnt how to make this only last year, after I moved to London. I think partly it speaks to the quality and range of store-bought options out there, but I decided to learn how to make it for myself in an effort to gradually reduce unnecessary chemicals and preservatives from my diet.
A good nudge to finally hunker down and document this was Joelen's Culinary Adventures's September blogging event with a stock / soup pot theme.
I've made this a few times now with a few variations, and what I really like about it is that you can make it as budget and health-friendly or not as you like. Budget-wise, I balance it out by using relatively basic mushrooms for the base, then use more exotic mushrooms for a chunky garnish.
Makes 6-8 servings
Ingredients
For the Base:
2 large white or yellow onion, finely chopped
2-3 large sticks celery, finely chopped
600g mix of field / chestnut / portobello mushrooms. Or porcini, if you feel like splashing out
One small bunch fresh sage, finely chopped / 0.5 tablespoon dried sage flakes
One small bunch fresh thyme, leaves stripped / 0.5 tablespoon dried thyme flakes
2 teaspoons paprika
0.5 cup dry white wine (optional)
Olive oil, preferably organic
2-3 tablespoons wholewheat flour
1.5 litre chicken stock (substitute with vegetable stock if you require)
0.5 litre whole milk, preferably organic. (I've tried this with heavy-cream and skimmed milk, and decided whole milk is a good middle-ground)
Salt and coarse-ground black pepper to taste
For the Garnish:
A handful of exotic mushooms of choice per serving. If they're small enough, leave them whole. If they're large, slice them up. In this version I used a mix of dried wild mushrooms I bought from France. If you're using dried mushrooms, soak them in warm water for about 20 minutes. Then drain the water but set aside; you can add it to the soup stock as it will be mushroom-flavoured
A sprinkling of fresh thyme leaves
A few drops of extra virgin olive oil, preferably organic
Directions
Fry it Up
If you're a mushroom purist, you clean your mushrooms with a mushroom brush or a damp cloth, rather than by rinsing under cold water. I leave this up to you
Chop your mix of soup-base mushrooms into even-sized cubes
Turn the stove-top heat under your stock pot to medium-high
Add a few generous glugs of olive oil to the stock pot, let it warm for about 30 seconds
Add the onions, and fry for ~ 2 minutes, until they just start to soften
Add the celery, and fry for another 3-5 minutes, until they start to soften
Add the soup-base mushrooms, sage, thyme, paprika and a sprinkle of salt, and fry for 3-5 minutes until it's an even mix
Sprinkle the flour evenly into the stock pot and fry for 1 minute until evenly coated
Soup it Up
Add the white wine, stir briefly, and let simmer for ~5 minutes
Add the chicken or vegetable stock, let it come to a boil, then turn flame down to low and let simmer for 15-20 minutes. Alternatively, boil your stock separately, then add it to the stock pot and turn the flame down to low and simmer. Don't forget to add your mushroom-water from rehydrating dried mushrooms!
Stir occasionally to make sure that the bottom of the pot doesn't burn
Take the stock pot off the stove (be careful!)
Use a hand blenderand blitz the contents of the stock pot until you get a mixture that is as smooth or chunky as you like. Alternatively, use a regular blender and blitz it in batches
Add the milk, and stir in evenly
At this point, add your exotic mushrooms of choice into the stock pot, stir gently just to make sure the contents are at an even temperature
Add salt and black pepper to taste
Serve it Up!
Distribute the soup into individual bowls
Add a sprinkle of thyme, fresh-ground black pepper and few drops of extra virgin olive oil
I usually make a batch and eat through it all in week (great for bringing to work for lunch if you have a lock-and-lock box) so I haven't yet tried freezing this. Let me know if you have advice on how long this is likely to be good for if frozen.
Tom yum soup is my panacea for many of life's minor troubles -- blocked sinuses, tummy upsets, and lousy moods. There's something about the combined sweetness, tartness and heat that comforts and stimulates all at the same time. During a 3 month period when I was commuting weekly to the Netherlands for work, Babs would pick me up at Heathrow and we would go home via Khao San on the corner of Chepstow Road and Westbourne Park Road; my favourite Thai restaurant in London run by a lovely woman called Pan, just so I could recharge with a double-portion of her tom yum seafood soup.
I learnt how to make this from scratch so that I could stop using the processed pre-fab soup packets. Don't be intimidated by the list of ingredients, once you get them together they just need chucking together in a pot.
I've tried to stay faithful to the traditional recipe in this post, with indications of what you can get away with leaving out if you don't have a comprehensive Asian grocer nearby. Apologies to the purists in advance!
29 September update: Just discovered Joelen's Culinary Adventures's blogging event with a soup / stock pot theme, and decided I just had to add this one into the mix! My original contribution to the event is my home-made Mushroom Soup recipe.
Above: The fiery red is from prawn shells, not chillies. Some of the spiciest tom yum soups I've had have no colour in the stock at all!
For Sweetness and Richness:
White fish skeletons (e.g. hake, bream, pollock aka colin), heads removed and set aside. Use 1 if you're making 2-4 portions; 2 if you're making a larger pot
2 handfuls of dried shrimp
1-2 large onions, quartered
A small bagful of prawn shells or crab shells or lobster shells (Optional but try this if at all possible for a luxurious kick! Babs and I both grew up in families that had a habit of buying fresh whole shrimp, shelling them in batches, and freezing the meat and the shells separately for later use)
Above: Many thanks to Steve Hall from theHandpicked Shellfish Companyfor the hake skeletons, the foundation of this tom yum soup recipe
For Tartness and Fragrance:
8-12 stalks lemongrass, lightly bashed
Juice from 2-4 limes (don't add the lime rinds to the stock -- it will make the stock bitter)
A handful of kefir lime leaves (if available)
A handful of holy basil leaves (if available)
Fish sauce, to taste
For Heat (dial this up and down according to your taste):
6-10 large red chillies, lightly bashed, seeds kept in
4-6 birds eye chillies, lightly bashed, seeds kept in
A handful of black or white peppercorns
1 large stem of ginger, skin peeled, chunked up and lightly bashed
If you're feeling adventurous, rub salt on the fish heads and cook in the boiling broth after straining for the last 15-20 minutes. Fish aficionados will fight over the lovely tender meat on the head, in the cheeks and under the collars. The jelly around the eyes is also considered a delicacy
I have to admit, I don't know how long this stock keeps if you freeze it -- I usually plow through all of it within 1-3 days! Advice, anyone?
If Serving as a Soup Dish, Add Your Desired Amount Of...
Slices of solid-meat fish (e.g. pollock, salmon, trout)
Whole shrimp, peeled
Mussels on the half-shell
Crab or lobster meat (if you really want to pimp it up)
Mushrooms. Purists will use straw mushrooms; I really like using sliced up fresh shitake, and enoki aka golden mushrooms, which really absorb the tom yum flavour
Add all of the above to the stock, and cook on medium-high heat for 5 minutes at most
Add the fresh lime juice
Garnish with fresh red chilli sliced on the bias, and a few coriander leaves
Make A Meal of It!
I often make this as a quick one-bowl meal, if I have leftover stock from the previous day. In addition to the ingredients above, I add a couple of handfuls of kang kong aka water morning glory, or baby spinach leaves, and 1 single-serving bundle of tang hoon aka glass noodles per portion. This can all go into the stock pot at the same time as the ingredients above, as the cooking time is equally quick.
I'd been sitting on this post, since my Mum and I made Singapore Hainanese Chicken Rice together for the first time in London when she came to visit recently. Then I saw "chicken, red chilli and garlic" as the key ingredients for the August "In The Bag" recipe competition on Julia Parson's A Slice of Cherry Pie blog, and decided to make the most of sitting around in a laundromat in Tallinn, Estonia!
Hainanese chicken rice is a signature local fast food dish in Singapore, available at just about every corner coffee shop and food court. A plate for 1 usually costs between S$2-5, depending on the fanciness of the purveyor (I think the Chatterbox Cafe at Mandarin Meritus still holds the record at S$22). Almost every Singaporean you talk to will have a personal favourite chicken rice stall -- some in very obscure neighbourhoods -- but for mainstream and Main Street diners, the ongoing tussle is between the Boon Tong Kee and Five Star chains, who for a few years stubbornly sprouted branches all over our sunny island, always on the same street, always a few doors down from the other. The great gang of guys behind Hungrygowhere.com will have the most comprehensive listing of branches.
So, when a Singaporean moves abroad, sooner or later they learn how to make this dish...or invest in a friendship with someone who does! It sparks delicious and comforting memories of home. A weekend meal with the family. A quick lunch with mates from work. A vaccination against hangover after a night of clubbing, if eaten at a 24-hour chicken rice joint (yes they exist, and I am thankful!).
What delighted me most about making this dish with Mum so far away from my native Singapore was that I was able to source almost all the ingredients from my fortnightly Riverford Organic veggie box, and Queens Park Farmers Market -- an unexpected local and seasonal treat from the UK summer!
This recipe makes 6-8 servings, so have some family or friends come on over.
The Chicken
Ingredients:
2 whole chickens, about 1kg each. Preferably free range and organic. These will have great tasting and muscly meat but might be missing some fat that you will need for the rest of this recipe
2 or 3 teaspoons salt per chicken (My Mum says 2 for health, I say 3 for taste)
1 medium bulb of garlic per chicken, skin left on, cloves lightly bashed
1 piece of ginger about 2 fingers big per chicken, sliced thickly and lightly bashed
1 pot half full of boiling water. The chicken needs to fit into the pot and be fully immersed, but you don't want too much water as this will mean diluted chicken stock. So you're looking for a pot that is tall rather than wide
Directions:
Salvage whatever chicken fat you can from around the thighs, necks and butt. Set the fat aside
Rub salt on the outside of the chickens and inside the cavities
Stuff the ginger and garlic in the chickens. Use a toothpick to seal the cavities
Use string to truss up the chickens (under the wings) so that you can lower them into and raise from the pot more easily
Bring water in the pot to a rolling boil, then turn the heat on the stove down to low
Place the 1st chicken in the pot and let it cook for 15 minutes. Raise it, let all the water drip out of the cavity, then dunk again, cook for another 15 minutes. Raise, let drip and dunk a 3rd time (i.e. total cooking time is 45 minutes)
Repeat with the 2nd chicken
Let the cooked chickens cool to room temperature on a platter
Set aside the chicken broth in the pot
Use a carving knife to remove the wings, the breasts from the breastbone and whatever meat you can from the back. Slice the breast meat thickly.
If you feel sufficiently confidently about your knife skills, remove the bones from the chicken legs and slice thickly. Otherwise, use a sharp and heavy cleaver and chop the legs into thick slices (hopefully without chipping the bones too much)
Chicken Garnish & Gravy
2 cucumbers, halved, then thinly sliced on the bias
2 large tomatos, halved, then thinly sliced on the bias
1 bunch fresh cilantro, roughly chopped
2 stalks spring onion, sliced thinly on the bias
~5 tablespoons light soya sauce
~2 tablespoons sesame oil
A splash of chicken broth
Combine all the liquids. Place the vegetable and herbs on the platter of chicken meat, and drizzle on the gravy mix just before serving.
The Rice
Ingredients:
6 cups Thai fragrant rice, preferably organic
Chicken fat, garlic and ginger salvaged from above
1 small bundle of screwpine leaves (optional but get it if you can find it at an Asian grocer)
18 cups of chicken broth (i.e. 3 cups broth for every 1 cup rice) -- whatever is left over can be served as soup
1 wok, or large frying pan
1 rice cooker or large saucepan / pot
Directions:
With the heat under the wok on high, heat up the chicken fat, then toss in the garlic and ginger and fry for ~1 min
Add the washed uncooked rice, and stir-fry for 2-3 minutes, until the rice is evenly coated in chicken fat
Fill the rice cooker / pot with the chicken broth from above
Add the contents of the wok , and the screwpine leaves to the rice cooker / pot
Cook for ~20 minutes, until the rice is soft and fluffy
The Chilli Sauce
Every chicken rice purveyor in Singapore has their house style of chilli sauce (some are known specifically for them) so depending on what floats your boat, you can dial up and down the level of heat, garlicky-ness and gingery-ness. Personally, I like a lot of minced ginger and garlic, which means I ended up with a very pale orange sauce.
8-10 large fresh red chillies. If you want extra kick, add 2-4 little birds eye chillies into the mix
1 large thumb of ginger, peeled and sliced
6-8 cloves of garlic, skinned and sliced
2-4 large limes, quartered
1/2 tablespoon light soya sauce
1/2 tablespoon sesame oil
A few cilantro leaves for garnishing
Dark soya sauce, served separately as per diner's taste
Combine the chili, garlic and ginger in a food processor. Thin it out with the lime juice, soya sauce and sesame oil. My Dad and a couple of my friends like to drizzle a lot of dark soya sauce on their rice -- I leave this up to you.
Plating
Garnish and sauce up the chicken and serve on a large platter. Parse out the rice, and place the chilli sauce in a large bowl with a spoon, or else give each diner a little dipping saucer.
Tuck in. Goes great with Tiger Beer!
Leftovers
I love to use the cold leftover chicken from the fridge for salad. Goes great with cucumbers, tomato and lettuce (try a mix of romain and butter lettuce or lamb's lettuce)
Be sure to save the chicken bones from the deboning process -- they're great for making chicken stock!
For vegetables, I'm a big fan of the Riverford Organic veggie box. You can order extras for your regular box as well. At the farmers markets, I usually end up at the Perry Court Farm stall.
For Asian groceries, I usually nip between Impress Food on Queensway and Tawana on Chepstow Road.
If you try this, let me know how it goes!
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, no?
or a damp cloth, rather than by rinsing under cold water. I leave this up to you
