Nigel Slater's veggie inspiration

As you know, this week's box of fruit and vegetables included broccoli, brown mushrooms and spinach. Since I've been trying to actually use some of the cookbooks I've acquired over the years, I picked up Nigel Slater's The 30-Minute Cook for inspiration. I've had this cookbook for ages and I love leafing through it, but I can't remember the last time I actually used it. And that's a shame because there are so many good ideas in it!

I made the Broccoli and Mushroom Stri-fry and the Fragrant Spinach. The stir-fry was good, although I thought there was something missing and I don't know what. But I'll definitely keep the idea for frying the spring onions at the beginning, they were lovely. Maybe I'm just not big on sauces with sherry, I haven't made one I liked yet. The spinach was great though and my partner had what was left of it with fried potatoes the next day - also very good, I hear!

I'm entering these into the ARF 5-a-day Tuesday over at Sweetnicks' because they're so healthy!

Broccoli and Mushroom Stir-fry

(serves 2)

225g mushrooms (I used brown mushrooms), cut into bite-size pieces

3 tbsp groundnut oil (I used peanut oil)

4 spring onions, chopped (I used 2, I thought 4 was a lot... maybe that was my problem?)

2 large cloves of garlic, sliced

225g broccoli, cut into bite-size pieces

2 tbsp light soy sauce (I used the Indonesian soy sauce)

2 tbsp rice wine or dry sherry (I used sherry)

Heat the oil in a wok. Add the spring onions and cook till they wilt and turn dark green, a minute or so. Add the garlic and cook until golden brown.

Stir in the broccoli and fry for 2 minutes, stirring continuously, till it turns vivid green. Add the mushrooms and a bit more oil, if needed. Fry for 2 minutes, then add the soy sauce and rice wine or sherry. Fry and stir the whole lot for a minute or two till the vegetables are tender. I served it with white rice and some Fragrant Spinach.

Fragrant spinach

(for 2 , as a side dish)

4 large double handfuls of spinach (about a pound)

75g butter or ghee (I used butter)

2.5cm piece of fresh root ginger, peeled and grated

1 small, hot green chilli pepper, seeded and chopped (I used dried chilli flakes)

1/2 tsp each of cumin seeds, mustard seeds and fennel seeds (I skipped the fennel)

1/2 tsp garam masala

lemon juice

Wash the spinach. Plunge the leaves into boiling water for 30 seconds, no longer, then drain. Warm two-thirds of the butter in a frying pan and add the ginger and chilli. Cook over a low heat till both are soft (about 5 minutes). Meanwhile, grind the spices and add them to the pan. Cook till their fragrance rises, then add the spinach. Cook for a minute over medium heat.

Melt the remaining butter in a small pan, add the garam masala and let it foam. Top the spinach with this butter when you serve it and squeeze a little lemon juice over it.