Vegetables
Something less is more: here a simple egg and lemon dressing brings out the best in asparagus. Serve the asparagus as an appetizer or side dish; alternatively it for a light supper, with bread and butter to mop up the juices. When buying asparagus, look for bright coloured firm spears with tight buds – avoid those with tough woody stems. Choose roughly even-sized spears for uniform cooking.
Serves four
A simple coating of ground, dry-roasted peanuts pressed on to cubed tofu provides plenty of additional flavour along with the peppers. Use metal or bamboo skewers for the kebabs-if you use bamboo, then soak them in cold water for 30 minutes before using to prevent them from scorching during cooking. The kebabs can also be cooked on a barbecue, if you prefer.
Whether you have leftovers or cook this old-fashioned classic from fresh, be sure to give it a really good “squeak” in the pan so it turns a rich honey brown. Serve as an accompaniment to grilled pork chops or fried eggs, or simply serve with warm bread for a quick supper. If you prefer, cook the bubble and squeak in individual-sized portions-divide into four and form into patties before cooking.
