The season’s fresh flavours are celebrated with local favourites (think roasted lamb and kūmara mash) given a touch of Japanese elegance.

Recipes: Ruth Pretty  Photos: Carolyn Robertson

---

Bok Choy & Gai Lan with Olive Oil

METHOD

Bring a pot of lightly salted water to the boil.

Add 4-6 small bok choy, halved lengthwise, and cook for 3-4 minutes or until fork-tender.

Remove from pot and place into a plastic container lined with a cold, wet tea towel. Cover with another wet tea towel.

Bring water back to the boil and add 8-12 stems gai lan (Chinese broccoli), cut into 8cm lengths. Cook for 2-3 minutes until tender.

Remove from water and add to container. The vegetables will keep hot for 10-15 minutes if entirely wrapped in cold, wet tea towels, and they will not continue to cook.

When ready to serve, unwrap tea towel, add ½ teaspoon flaky sea salt, a good pinch of freshly ground black pepper and 1 tablespoon olive oil. Gently toss together and serve immediately. Serves 8

---

Fresh Cucumber & Radish Pickle

METHOD

Put ¼ cup rice wine vinegar, 1 tablespoon canola oil, 1 teaspoon sesame oil, ¼ teaspoon flaky salt and a good pinch of dried red pepper flakes or grated frozen red chilli in a bowl.

Stir well, then add 1 small red onion, thinly sliced, 8 plump radishes, sliced and 1 smallish cucumber, halved lengthwise, seeds removed and sliced.

Stir gently and use within 30 minutes, or cover and refrigerate for up to three weeks. Sprinkle with 1 teaspoon lightly toasted sesame seeds just before serving. Serves 8

---

Orange Kūmara Miso Mash

METHOD

Half-fill a pot of water and bring to a boil. Add 1kg orange kūmara, peeled and roughly chopped and a pinch of salt.

Cook until soft, then drain thoroughly and mash well. Add 100g warm melted butter, 30g white miso paste, ½ teaspoon flaky salt and a good pinch freshly ground black pepper. Beat well.

To reheat, set the pot over low heat and stir frequently until hot. Serves 6-8

Love this story? Subscribe now!