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One of my favourite meals that I've been cooking for more than 10 years. It's the opposite of Australian Chinese restaurants. Instead of heavily thickened sauces, this is thin, clean and simple. As always, I make it when there's an abundance of pak choi (or bok choy)...

The key to a crispy zucchini fritter is to remove as much of the liquid as possible, Zucchinis are quite watery and this can result in soggy fritters. Adding salt helps to draw out the moisture. Squeeze as much liquid out as possible. I find it easiest to wrap the...

A great way to deal with a glut of zucchini and a tasty addition to your salad repertoire. It goes great alongside BBQ meats but equally so with salmon patties or frittatas. And if you have a preserving unit, it's shelf stable for years. Ingredients 4kg zucchini 3 red...