Spicy Tomato Salsa
Horseradish Coleslaw
Gingered Bok Choy with Parsnip and Carrot mash
Cut Bok Choy into quarters and wash thoroughly, allow 1-2 pieces per person. In a pan saute 1 teaspoon of grated fresh ginger then add 3 tablespoons of water before placing the bok choy in pan. Put lid on the pan and cook until wilted. 3-5 mins.
Take equal quantities of parsnip and carrot, cut into chunks and boil in salted water until soft. This should take approx. 40 mins. Add 1 small knob of butter and mash.
Cut Bok Choy into quarters and wash thoroughly, allow 1-2 pieces per person. In a pan saute 1 teaspoon of grated fresh ginger then add 3 tablespoons of water before placing the bok choy in pan. Put lid on the pan and cook until wilted. 3-5 mins.
Take equal quantities of parsnip and carrot, cut into chunks and boil in salted water until soft. This should take approx. 40 mins. Add 1 small knob of butter and mash.