This morning I cooked Twice-cooked Swiss Chards, a recipe from Every Grain of Rice, for Jane Garvey on Woman’s Hour, BBC Radio 4. It’s actually one of my favourite recipes from the book, because it transforms a very ordinary vegetable into something magnificent. Like many Sichuanese vegetable recipes, it involves lifting the flavours of cheap ingredients with the punchy flavours of chilli bean paste, ginger, garlic and other aromatics. If you boil the chards and do all your chopping Â in advance, it takes about five minutes to cook. I like to serve the dish with plain rice (often brown rice for an everyday meal), and perhaps some fried eggs or some leftover chicken dressed in a Sichuanese chilli sauce. You can find the recipe, and hear the interview, here.
Yesterday morning, I was on BBC Radio London, talking to the wonderful Jeni Barnett, who I haven’t seen since she was the presenter of Great Food Live on UK Food TV. It was a pleasure as always, and I would have been happy to go on yakking all morning! You can hear the interview here – it’s about an hour into the podcast (1h 2mins to be more exact).