Here’s one of the nice things about being a freelancer. A lot of the time you can work round the weather.
I live in a part of the world that isn’t blessed with a great deal of sunshine (and that’s putting it mildly). In common with many of my countrymen and women I have an absolute obsession with the weather forecast and checking it frequently. I look up the five-day forecast on Monday and spot that Thursday has a big yellow sun on display. Hooray! By Tuesday, that sun has been replaced by the cloud and by Wednesday the forecast is cloud and showers. Boo!
So when the sun shines here, it’s almost obligatory to take advantage and roll out the garden furniture, strip off a layer or two or go out for a walk/cycle run. We did that a couple of days ago and, in proper foraging style, came back with a haul of wild garlic and watercress. Wild garlic is pretty easy to spot – your nose will take you there – but general advice around picking is available here.
Post-wedding, the diet is a little less urgent but I used the wild garlic to create a healthy, easy cook dish that I’m sharing here:
Tofu and Wild Garlic stir-fry – serves 2
160g pkt Cauldron Foods marinated tofu pieces
100g mushrooms, sliced
Half a red pepper, sliced
Half a courgette, sliced
8 spring onion, sliced into 4cm lengths
50g asparagus tips, sliced in half
Large handful wild garlic, rinsed
1 chilli, sliced (keep the seeds in if you like hot food)
1 clove garlic, crushed
1 tbsp grated fresh ginger
1tbsp rapeseed oil
Heat the oil in a wok and add the mushrooms, pepper, courgette, spring onions and asparagus tips and cook for 3-5 minutes. Add in the ginger, garlic and chilli and cook for another minute. Stir in the wild garlic and cook until wilted. Add in the marinated tofu and stir-fry another minute or so. Season to taste with a little soy sauce (you won’t need much as the tofu pieces are already seasoned) and serve with cooked noodles tossed in a little bit of sesame oil.